This flavourful dish is loaded with vegetables and lentils - serve with a dollop of ghee and a roasted papad to make a lip-smacking meal.

Ingredients:

Rice-1 cup
Thur dal-1/2 cup
Oil-1 tbsp
Mustard Seeds-1 tsp
Fenugreek Seeds-1/2 tsp
Curry leaves-a few
asafoetida-a pinch
Turmeric powder-1/4 tsp
Tamarind-small lemon sized ball
Sambar Powder-1.5 tbsp
Ghee-2 tbsp
Coriander leaves- to garnish
Water - 5.5 cups
Onions (Shallots) - 6 to 8 halved

Vegetables:

Carrot - 1 chopped
Tomato - 1
Peas - 1/4 cup
Potato - 1 chopped

Method:

Rinse rice and dhal.
Soak them for 15mins in water till its immersed fully.
Then drain water and keep aside. Soak tamarind in 2 cups of warm water, keep aside.
Heat oil in a pressure cooker.
Add mustard seeds, let it splutter add curry leaves and fenugreek seeds. Fry for 2 mins.
Add onion and tomato saute till tomatoes raw smell leaves.
Now add all the remaining veggies and saute well; sprinkle salt, turmeric, sambar powder and asafoetida. Fry for 5 mins.
Add rice and dhal now.
Extract 2 cups of tamarind water and add it to the veggies.
Now add 3.5 cups of water.
Close the lid and pressure cook for 6-7 whistles(till rice and dal becomes mushy).
Allow pressure to release, open and garnish with coriander leaves.
Drizzle 1 tbsp ghee and mix well. Drizzle the remaining ghee just before serving.

Recipe & image courtesy: Sharmis Passions