Rice with Drumstick Sambar

Ingredients(for 1 medium bowl of rice with sambar (approx. 350g))

• 1 cup Steamed rice (short or medium grain (chawal))
• 1/2 cup Toor dal (arhar dal)
• 2 medium Drumstick (murungakkai/saijan ki phalli, cut into 2-inch pieces)
• 1 small Onion (sliced)
• 1 medium Tomato (chopped)
• 2 tbsp Tamarind pulp (imli)
• 1.5 tbsp Sambar powder (homemade or store-bought)
• 1/4 tsp Turmeric powder (haldi)
• 1/2 tsp Mustard seeds (rai)
• 10 leaves Curry leaves (kadi patta)
• to taste Salt
• 2 tsp Oil (preferably cold-pressed)
• 1 whole Red chilli (dried) - optional
• a pinch Asafoetida (hing) - optional
• 1 tbsp Coriander leaves (chopped, dhania) - optional

Instructions

1. 1

   Wash toor dal thoroughly and pressure cook with 2 cups water, turmeric powder, and a drop of oil for 3 whistles, until soft and mushy.

   10 minutes

   Adding a drop of oil prevents dal from frothing and spilling.

2. 2

   Cook rice separately using a pressure cooker, rice cooker, or on a stove-top until soft and fluffy. Keep aside.

   10 minutes

   Use short or medium grain rice for authentic texture.

3. 3

   In a deep pan (kadhai), heat oil. Temper with mustard seeds, dried red chilli, asafoetida, and curry leaves until they splutter.

   2 minutes

   Do not burn the spices; keep heat medium-low for best aroma.

4. 4

   Add sliced onions and sauté until translucent. Add chopped tomatoes and cook till soft.

   4 minutes

   Adding a pinch of salt helps tomatoes cook faster.