Ingredients:

• 250 gms – Rice (boiled or raw)
• 150 gms – dal
• 50 gms – Potato
• 150 gms – Carrot
• 150 gms – beans
• 2 – Drumsticks
• 1 cup – Drumstick leaves
• 100 gms – Brinjal
• 200 gms – shallots/small Onion
• 4 – Green chillies
• 1 – large-sized Lemon
• Tamarind
• 3 tbsp – sambar powder
• 1/2 tsp – Turmeric powder
• 1 tbsp – cumin
• 50 gms – oil
• 1 tsp – mustard
• 2 tbsp – Urad Dal
• 8 – dried chillies
• salt required
• 2 tbsp – Ghee (optional)

Method:

1. Clean and wash the dal and rice separately.
2. Wash and cut vegetables length wise.
3. Separate the drumstick leaves.
4. Make a thick tamarind juice.
5. Grind 100 gms of onion and cumin in the mixer.
6. Pressure cook the dal and turmeric powder in water.
7. Remove it from the heat to avoid the dal from getting soft.
8. Add rice, vegetables, 100 gms of onion, drumstick leaves, tamarind juice, ground onion-cumin paste, sambhar powder and salt in the cooker.
9. Add sufficient water (depends on type of rice) to cook, mix well and check the seasoning.
10. Pressure cook for up to 3 or 4 whistles.
11. Now heat oil in a separate pan.
12. Saute mustard, urad dal and dried chillies.
13. Add tempering on the cooker after the steam evaporates and mix it well.
14. Spread 2 tbsp ghee on top and serve with papad.

Recipe courtesy of Latha Nellaiyappan