Soak rice and toor dal for 30 minutes

Wash, drain the water and keep it ready.

Heat oil and temper with mustard, urad dal, Hing and curry leaves.

Once it browns add the finely chopped onions and saute for one minute.

Then add tomatoes and saute till mushy

Now add the chopped vegetables and saute for few minutes till it shrinks.

Now add salt, turmeric powder and sambar powder.

Then add water and tamarind extract.

Once it boils, add ghee, rice and dal. Check the seasoning.

Close the cooker and pressure cook for one whistle and then in low flame for 15 minutes and switch off.

Once pressure releases open the cooker and mix. Drizzle ghee on top if required.

Sambar sadam is ready.

Serve hot with chips, appalam or potato fry.