Sambhar Khichdi

Ingredients 

• 1 cup pigeon pea (tuvar dal), soaked and drained
• 1 1/2 cups kolam rice, soaked and drained
• 3 teaspoons sambhar masala
• 1 cup pumpkin cubes
• 1/2 teaspoon turmeric powder
• 2 drumsticks, cut into 2 inch pieces
• 14-16 madras onions, peeled
• 2 teaspoons tamarind pulp
• Salt to taste
• 4 tablespoons ghee
• 1 teaspoon mustard seeds
• 1/4 teaspoon asafoetida
• 10-12 curry leaves
• 1-2 dried red chillies, broken
• 1/2 teaspoon fenugreek seeds
• Fried papadams

Method

1. Heat a pressure cooker, add pigeon pea, rice, pumpkin cubes, turmeric powder, sambar masala and 5-6 cups water and mix well. Cover the cooker with the lid and cook under pressure till 2 whistles are released.Let the pressure reduce completely before opening the lid.
2. Add 2 cups water to adjust the consistency, place the cooker back on heat and mix well. Add drumsticks and mix well.
3. Roughly slice madras onions and set aside.
4. Add tamarind pulp and mix well. Add salt and mix well.
5. Heat ghee in a non-stick pan, add mustard seeds, asafoetida and curry leaves and let the seeds splutter. Break dried red chillies and add with a pinch of fenugreek seeds, mix and sauté till fragrant.
6. Add the sliced madras onion, mix well and sauté till golden brown.
7. Add the remaining sambar masala, switch the heat off and mix well. Add this tempering to the khichdi and mix well.
8. Transfer into a serving bowl, garnish with papadams and serve hot.