Oats sambar sadam/lentil and oats medley

Name: Oats sambar sadam/lentil and oats medley
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: Toor dhal or red lentils, 1/2 cup; Irish oats or any type of oats, 1 cup; Small onions, peeled, a cup, 2; Tomatoes, medium size, 2; Mixed vegetables, like carrot, green beans, broccoli, spinanch, peas; Green chili,1; Turmeric powder, 1/2 teaspoon; Tamarind, a small lemon-sized ball; Asafetida, 1 pinch; Salt as per taste; Mustard seeds, ½ teaspoon; Curry leaves, 1 sprig; Chopped cilantro, a handful; Vadakam, 1 teaspoon; Shredded coconut or dry coconut powder, 1 tablespoon; Coriander seeds, 1 tablespoon; Red chilies, 2-3 depending on spice preference; Fenugreek seeds, ¼ teaspoon; Cardamom, 2 pods; Cloves, 2

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Main Dish

Very Easy

50 min

Preparation

Preparation30 min

Cook time20 min

Wash the lentils and let it soak for 15 minutes. Dry roast the ingredients given under the one by one for 2 minutes under medium flame and let it cool. Grind it to a smooth paste and keep aside. Extract thick juice from the tamarind. Peel the onions, dice the tomatoes and the other vegetables and slit the green chilies into.
Heat a pressure pan or pressure cooker with some oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the vadagam and fry for a few seconds. Add the small onions and curry leaves and sauté for a few minutes until the onions are tender.
Add the diced tomatoes and green chilies and keep sautéing until everything is blended. Now add the ground paste and fry everything for a minute until the raw smell goes. Add the tamarind juice along with asafetida, salt and 4 cups of water and boil for a few minutes.
After 10 minutes add the lentils, the chopped vegetables, and oats, mix everything and cook under pressure for up to 3-4 whistles. Once the pressure is down, garnish with chopped cilantro and serve hot with potato chips and pickle.