Ingredients:

¼ cup plus 2 tbsps toor dal or 6 tbsp
½ cup rice (brown rice white rice or millet)
2 cups water
1 sprig curry leaves
1.5 tbsp. ghee or oil as needed
Shallots 8 to 10
1 small or half drumstick
1 carrot
1 medium tomato
Small lemon sized tamarind
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Sambar powder
half tsp chana dal
half tsp urad dal
1 red chilies
¼ tsp plus one pinch cumin/ jeera
1 tsp coriander seeds
¾ tbsp coconut fresh or dry

Preparation:

Instructions Wash and pressure cook rice dal together with 2 cups of water for 1 to 2 whistles. Meanwhile, make the sambar powder by roasting ingredients one after the other. Cool and powder. Heat ghee in a pan and season with cumin, mustard, red chilli, curry leaves and hing. Add veggies and saute for 2 minutes. Saute tomatoes along with turmeric for 3 minutes. Pour 1 cup water and cook veggies until soft. Add tamarind, salt and sambar powder. Cook until the sambar powder begins to smell good. Add mashed rice and dal. Stir well to blend the rice dal in cooked veggies. If needed add more water to bring to consistency. Serve hot with papad or pickle.