South Indian Feast: Sambar, Rice, and Coconut Chutney

1.Rinse the toor dal under running water until the water runs clear. In a pressure cooker, add the rinsed dal, chopped onion, tomato, carrot, potato, green chili, turmeric powder, and 4 cups of water. Cook for about 3-4 whistles until the dal is soft.

2.Once cooked, mash the dal slightly and add the sambar powder, tamarind paste, and salt. Mix well and let it simmer for 10-15 minutes on low heat. Adjust the consistency by adding more water if needed.

3.In a small pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, and the cooked sambar. Stir well and let it simmer for another 5 minutes.

4.For the rice, rinse the rice under cold water until the water runs clear. In a pot, add the rinsed rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes until the rice is fluffy and cooked through.

5.For the coconut chutney, blend grated coconut, roasted chana dal, green chilies, ginger, lemon juice, and a little water until smooth. Adjust the consistency as needed. Transfer to a bowl.

6.In a small pan, heat oil for tempering. Add mustard seeds and let them splutter, then pour over the chutney. Mix well.

7.Serve the hot sambar over rice with a side of coconut chutney and garnish with fresh coriander leaves.