Brown rice sambar sadam (brown rice, pigeon pea in vegetable stew)

Name: Brown rice sambar sadam (brown rice, pigeon pea in vegetable stew)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: Brown Basmati Rice - 1 Cup; Toor Dal - 1 Cup; Water -5 cups; Turmeric powder - 1 tsp; For the sambar; Tamarind - Gooseberry size ball; Pearl Onions - Around 10; Bell pepper Green, Red - 1/2 each; Carrot - 1; Peas - 1/4 Cup; Pumpkin Chopped - 6 (each 1 inch piece); Green Beans chopped - 1/2 cup; Water for sambar; Salt to taste; Turmeric powder - 1/2 tea spoon; Oil - 1 tea spoon; Sambar Powder; Channa Dal(Bengal Gram) - 2 Table spoons; Coriander Seeds - 1 Table spoon; Red chilli - 4 or to taste; Cinnamon Stick - 2(each 1 inch piece); Fennel Seeds - 1 tsp; Grated Coconut - 2 table spoons; Oil - 1/2 tsp; Tempering; Oil - 2 tsp; Mustard Seeds - 1 tsp; Fenugreek seeds - 1/2 tsp; Asaofoetida powder - pinch; Green chilli - 1

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Main Dish

Very Easy

35 min

Preparation

Preparation15 min

Cook time20 min

Soak Brown Basmati Rice atleast for an hour in warm water or you can soak it overnight too, soaking improves digestion and includes one more amino acid profile to the nutrition contents. Soak Tamarind ball in little bit of water and keep it aside.
Add Toor dal, turmeric powder and water put in pressure cooker and leave it for 4 whistles and simmer it for 5 minutes and switch off. Add Toor dal, turmeric powder and water put in pressure cooker and leave it for 4 whistles and simmer it for 5 minutes and switch off.
Once the oil is hot add the pearl onions and saute for 5 minutes, then add all the vegetables, salt, turmeric powder and just enough water to cook it. Once vegetables are 3/4 cooked add the tamarind pulp and let it boil for 5 more minutes then switch off.
Heat a pan, add 1/2 tsp oil then roast all the ingredients for the sambar powder except the coconut. Once all the ingredients are slightly browned then add the grated coconut, saute for 2 minutes and then switch off. Let this cool for a while and grind it into a fine powder and then add it to the boiled vegetable mixture.
Now let us finish of the tempering, heat 2 tsp of oil, add mustard seeds, once they stop spluttering add asafoetida, green chilli, fenugreek and curry leaves and then add it to the vegetable mixture. (Adding green chilli to tempering enhances the flavor).
Once the brown rice and dal is cooked, remove it and mash it with a masher and then add the vegetable mixture which has the sambar powder and tempering and leave it in the stove top for 5 minutes till all the spices are well mixed and switch off.
Garnish with ghee roasted cashews, roasted peanuts and cilantro and serve with Raita of your choice.