Ingredients:
2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek
a pinch of asafoetida
1 tsp mustard
1 tsp channa dhal
6 red chilly
100 gms sesame oil (as needed)
a bunch of curry leaves
1 tsp peanuts

Method:
Pressure Cook the rice and spread on a plate. keep aside.
Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.
Grind this into a fine powder. Set aside.
To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.
Pour into the tamarind juice mixture.
Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
Add cooked tamarind gravy to the rice.
Pour in 1 tsp. of oil, if needed. Mix well and serve.

Ingredients:
1 cup rice
1 cup toor dhal (soak the dhal for 3-4 hours in hot water)
1/4 tsp turmeric powder
1/2 tsp. coriander powder
1/2 tsp chilly powder
2 tsp sambar powder
salt to taste
1 tsp tamarind paste
ghee for frying
1/2 tsp mustard seeds
a few curry leaves
a pinch of asafoetida
2 cashews (optional)
few chopped shallots (sambar onions)
a few chopped corriander leaves

Method:
Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt.
Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture.
Cook in pressure cooker for 10 to 12 minutes.
Add ghee in the pan and fry the shallots (sambar onions), as it’s getting brown add the mustard seeds, cashewnuts, curry leaves.
Add this seasoning to the Sambar Bath.
Sprinkle with chopped Corriander Leaves.
Serve hot.

Ingredients:
2 cups rice
1 cup toor dhal
5 cloves
1 cinnamon
5 cardamom
2 finely sliced onion
6 to 8 small size tomatoes
4 slitted into halves green chillies
12 to 15 mint leaves
1/2 bundle corriander leaves
1 tsp garlic paste
1 1/2 tsp ginger paste
salt to taste
1/4 cup veg. oil
a few curry leaves
3 cups water
a pinch of turmeric powder

Method:

Wash and cook dhal with a pinch of turmeric powder. Set aside.
Don’t discard the cooked dhal water.
Fry the onions, cloves, cinnamon and cardamom.
When onions are golden add slit green chillies, mint, curry leaves and a part of the corriander leaves.
Keep the remaining corriander leaves for garnishing.
Add salt, ginger and garlic paste. Fry for 2 minutes.
Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
Add the cooked dhal, mix well and add 3 cups of water.
Add cooked dhal water. Cook it for 8 to 10 minutes till the rice is done.
Garnish with chopped corriander leaves and serve hot.