Step-by-Step Instructions

1. 1.Pressure Cook Dal and Rice

   In a pressure cooker, add 1 cup rinsed toor dal, 1/4 tsp turmeric, 1 tsp oil, and 3 cups water. Place a stand and a vessel with 1/2 cup rice and 1.5 cups water. Close the lid and pressure cook for 5 whistles.

2. 2.Prepare Tomato Saaru Base

   In a kadai, add 1 cubed tomato, 2 chillies, 1/2 tsp turmeric, 1 tsp jaggery, 1 tsp salt, few curry leaves, and 1 cup tamarind extract. Cover and boil for 10 minutes until the tomato softens. Mash the tomatoes slightly.

3. 3.Finish Tomato Saaru

   Add 4 cups water and 1 cup cooked dal to the saaru base. Mix well and bring to a boil. Add 2 tbsp rasam powder, mix well, and boil for 1 minute. Finally, add 2 tbsp finely chopped coriander and mix well. Tomato Saaru is ready.

4. 4.Prepare Mix Veg Sambar Base

   In a kadai, heat 2 tbsp oil. Add 1 tsp mustard and 1 tsp urad dal. Once spluttered, add 2 chopped brinjal, 5 chopped beans, 1 chopped carrot, 8 pieces drumstick, 1/2 cubed tomato, 1/2 tsp turmeric, 1 tsp salt, 2 chillies, and few curry leaves. Saute for 1 minute until aromatic.

5. 5.Cook Sambar Vegetables

   Add 3 cups water to the vegetables, cover, and boil for 10 minutes until the vegetables are cooked well. Add 1/2 cup tamarind extract and 1 tsp jaggery. Boil for 3 minutes.

6. 6.Finish Mix Veg Sambar

   Add 1 cup cooked dal and mix well, adjusting consistency as needed. Add 2 tbsp sambar powder, mix well, and boil for 2 minutes. Finally, add 2 tbsp finely chopped coriander and mix well. Mix Veg Sambar is ready.

7. 7.Prepare Dal Thove Tempering

   In a pan, heat 2 tbsp oil. Add 1 tsp mustard, 1/2 tsp cumin, 1/2 tsp chana dal, 1/2 tsp urad dal, few curry leaves, a pinch of hing, 1 inch chopped ginger, 2 finely chopped chillies, and 1/4 tsp turmeric. Saute on low flame until aromatic.

8. 8.Finish Dal Thove

   Add 1 cup cooked dal and 1/2 tsp salt to the tempering. Mix well and boil for 1 minute. Add 2 tbsp finely chopped coriander and squeeze half a lemon. Mix well. Dal Thove is ready.

9. 9.Prepare Cashew Tindora Palya Tempering

   In a pan, heat 2 tbsp oil. Add 1/2 tsp mustard, 1/2 tsp urad dal, 1/2 tsp chana dal, few curry leaves, and a pinch of hing. Splutter the tempering. Add 3 tbsp cashews and roast until golden brown.

10. 10.Cook Tindora Palya

    Add 1 cup sliced tindora, 1/4 tsp turmeric, and 1/2 tsp salt. Stir fry well. Add 2 tbsp water, cover, and cook for 5 minutes until the tindora is cooked well. Add 2 tbsp coconut and 2 tsp rasam powder. Mix well until combined. Cashew Tindora Palya is ready.

11. 11.Prepare Lemon Rice Tempering

    In a pan, heat 2 tbsp oil. Add 1 tsp mustard, 1/2 tsp urad dal, 1/2 tsp chana dal, a pinch of hing, and 2 tbsp peanuts. Saute until peanuts turn crunchy. Add 1 inch finely chopped ginger, 2 slit chillies, few curry leaves, and 1/2 tsp turmeric. Saute until aromatic.

12. 12.Finish Lemon Rice

    Add 2 cups cooked rice and 1/2 tsp salt to the tempering. Mix well, ensuring not to mash the rice, until well combined. Squeeze half a lemon and add 2 tbsp finely chopped coriander. Mix well. Lemon Rice is ready.

13. 13.Prepare Semiya Kheer Base

    In a kadai, heat 1 tsp ghee. Add 1/2 cup vermicelli and saute for 2 minutes until golden brown. Add 2 tbsp cashews and 2 tbsp raisins. Saute on low flame until cashews are golden brown and raisins puff up.

14. 14.Cook Semiya Kheer

    Add 3 cups milk to the vermicelli mixture. Mix well and boil for 10 minutes until the vermicelli is cooked well. Add 1/4 cup sugar and 1/4 tsp cardamom powder. Mix well and boil for 5 minutes until the kheer is cooked well and slightly thickened. Semiya Kheer is ready.

15. 15.Prepare Kosambari (Moong Dal Salad)

    In a bowl, combine 1/2 cup soaked moong dal, 1 grated carrot, 1/2 inch finely chopped ginger, 1 finely chopped chilli, 2 tbsp finely chopped coriander, juice of half a lemon, and 1/2 tsp salt. Mix well until all ingredients are evenly distributed. Kosambari is ready.