Step-by-Step Instructions

1. 1.Prepare Toor Dal

   Wash 500g toor dal thoroughly. Boil it in water with a pinch of turmeric powder until 80% cooked. Keep aside.

2. 2.Roast Spices for Powder Masala

   Heat 100ml coconut oil in a pan. Add 5g fenugreek seeds and sauté until it splutters. Add 75g toor dal and 25g gram dal. Sauté until golden brown. Add 100g coriander seeds, curry leaves, 5g mustard seeds, and 75g dry red chilies. Sauté for 5 minutes. Add 75g cumin seeds, 5g asafoetida, and a pinch of turmeric powder. Sauté for 1 minute. Turn off the heat and let the spices cool down.

3. 3.Grind Masala Powder

   Grind the roasted spices into a coarse powder. The powder should be 90% ground, not fine.

4. 4.Prepare Tempering for Main Dish

   Heat 500ml gingelly oil in a large pot. Add 5g fenugreek seeds, 5g mustard seeds, and 75g cumin seeds. Let them splutter.

5. 5.Sauté Shallots and Tomatoes

   Add 500g shallots (small onions) and curry leaves. Sauté until shallots are 60% cooked and translucent. Add 300g chopped tomatoes and sauté until soft.

6. 6.Add Spices and Seasonings

   Add 1/4 tsp turmeric powder, 3 tsp chili powder, and 3 tsp coriander powder. Mix well. Add salt (as per taste) and 50g jaggery. Mix well.

7. 7.Cook Tamarind Masala

   Add 100g tamarind pulp and water. Bring to a boil and let it cook for 15-20 minutes until the masala thickens.

8. 8.Combine with Dal, Vegetables, and Rice

   Add the cooked toor dal. Add 500g mixed vegetables (carrot, beans, nookal, bell pepper). Add 200g boiled groundnuts and 200g boiled green peas. Add 500g Seeraga Samba broken rice. Add 3 to 3.5 liters of water. Mix well. Bring to a boil and cook until the rice and vegetables are cooked through and the mixture thickens.

9. 9.Add Masala Powder and Garnish

   Add the prepared 'maam podi' (masala powder). Mix well. In a separate small pan, heat 1 ladle ghee. Add 1 whole dried coconut (grated and roasted until golden brown) and 70g cashew nuts. Roast until golden brown. Pour the roasted coconut and cashew nuts into the Sambar Sadham. Add a hand full of fresh coriander leaves. Mix well. Serve hot.