Sambhar sadham

Ingredients:

Tur dal                                     : 1/2 cup
Raw rice                                  : 1/3 cup
Shallots                                    : 10 nos.
Tamarind                                  : amla size
Asafoetida  pdr                         : a large pinch

Turmeric pdr                            : 1/4 tsp
Salt to taste
Sambhar pdr                            :  2 tbsp
Ghee                                        :  2 tbsp
Curry leaves                            : 1 sprig
Coriander leaves chopped       : 2 tbsp


Method:

Soak the tamarind in 1 cup of water for 30 mins and extract the juice and keep aside. 
Wash & cook  rice & dal together in a pressure cooker adding 4 to 5 cups of water keep aside.
Heat a tsp of oil in a kadai and saute the pearl onion(shallots) for 3 mins and keep aside.

Open the cooker, add the pearl onions, tamarind powder, salt, asafoetida pdr and the tamarind juice and allow this to boil. The sambhar sadham tends to get thick when it is cooled, so the consistency should be loose while cooking.

Finally add the sambhar powder and mix well, aloow to boil for 3 maore mins. Add ghee  to this, garnish with curry leaves and coriander leaves. Serve it hot with kondattam or potato chips.