Sambhar Rice Bowl

1.Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

2.In a large pot, add the soaked rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and fluffy. Remove from heat and set aside.

3.In another pot, rinse the toor dal under cold water. Add 3 cups of water and turmeric powder, then bring to a boil. Reduce the heat and simmer for about 20-25 minutes until the dal is soft and cooked through. Mash it slightly with a spoon and set aside.

4.In a large pan, heat ghee or oil over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add dried red chilies and curry leaves, sautéing for a few seconds until fragrant.

5.Add chopped onions to the pan and sauté until they turn translucent. Then add chopped tomatoes and cook until they soften.

6.Stir in the diced carrots, potatoes, and mixed vegetables. Cook for about 5-7 minutes until the vegetables are tender.

7.Add the cooked toor dal to the vegetable mixture, followed by sambhar powder, tamarind paste, and salt to taste. Mix well and let it simmer for another 10 minutes, adding water if needed to reach your desired consistency.

8.To serve, place a generous scoop of the cooked rice in a bowl and top it with the flavorful sambhar lentil stew. Garnish with fresh coriander leaves.