Halwai February 16, 2018

Ingredients:

• 1 cup – Rice
• 1 cup – tur dal
• 1/4 tsp – Turmeric powder
• 3 tsp – sambar/spice powder
• 1.5 tsp – salt
• 1 – tamarind, small marble size shredded into tiny bits OR
• 1/2 tsp – Tamarind paste
• 2 cups – chopped vegetables
• 1 cup – chopped Tomatoes
• 1 cup – sliced Onion
• For seasoning:
• 2 tbsp – Ghee
• 1/4 tsp – Mustard Seeds
• 1 pinch – Fenugreek seeds
• 1 pinch – Asafoetida
• 4 – broken Red Chillies
• Curry leaves, a few

Method:

  1. Wash rice and dal together and put them into a big vessel that will fit into your pressure cooker.
  2. Add the chopped vegetables (chop them slightly big so that they do not melt while pressure cooking), chopped tomatoes, sliced onion, tamarind, sambar powder, turmeric powder and salt.
  3. Heat ghee in a seasoning ladle and add mustard seeds.
  4. When the mustard splutters, add fenugreek seeds, asafoetida, broken red chillies and curry leaves and fry till the seasoning gives out a pleasant aroma.
  5. Pour the seasoning into the vessel containing all the ingredients.
  6. Add 6 cups of water, stir, and pressure cook for three whistles.
  7. Once the pressure subsides, open and stir the sambar saadam.
  8. Garnish with salted cashew nuts.
  9. Serve hot with warm ghee drizzled on top.
  10. Recipe courtesy: Chitra Amma’s Kitchen
  11. http://chitra-ammas-kitchen.blogspot.in/