Oats sambar sadam/lentil and oats medley

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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Preparation

• 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.