Singaporean Rice

Tomato Chutney

Oil - 1 tbsp

Cumin seeds - 1 tsp

Sesame seeds - 1/2 tsp

Channa Dhal - 1 tbsp.

Urad Dhal - 1 tbsp.

Peanut - 1 tbsp.

Garlic - 4 cloves

Green Chillies/Red Chillieds - 4

Tamarind - a small pc.

Onion - 1 cup, diced

Salt

Tomato - 1 1/2 cup

Heat Oil in a medium pan. Temper Cumin seeds and Sesame seeds.

Add Channa dhal, Urad dhal and Peanut, Garlic, Green Chillies, Tamarind and Onion along with required Salt. Saute for few min.

Add the Tomatoes and saute until cooked through. Allow this mixture to cool down completely and transfer to a blender and grind to a coarse paste.

Serve with Dosai, Idli or Uppuma.

Milagai Killi Potta Sambhar

Thuvar Dal cooked – 1 cup

Tamarind – a big gooseberry size

Sambar Onion – 10 to 15

Tomato – 1 or 2

Red Chillies – 5

Green Chillies – 2

Turmeric Powder – 1/4 teaspoon

For Seasoning:

Oil – 1 tablespoon

Mustard – 1/2 teaspoon

Bengal Gram Dal – 1 teaspoon

Urad Dal – 1 teaspoon

Cumin – 1/2 teaspoon

Fenugreek seeds – 1/4 teaspoon

Asafoetida powder – 1/4 teaspoon

Curry Leaves – few

Salt – 1 teaspoon or as per taste

Wash and pressure cook 1/2 cup thuvar dal with a pinch of turmeric powder and keep aside. Cooked dal should be approx one cup.

Soak tamarind in a cup of water and squeeze out the juice and set aside.

In a thick bottomed vessel pour the oil and when it is hot add mustard. When it starts pop up add bengal gram dal, and urad dal. Add cumin and fenugreek seeds as well. Fry till the dals turn golden brown.

Add red chillies broken into two to three pieces along with green chillies slightly slit.

Add sambar onion and fry for a while. Add curry leaves, tomato pieces along with asafoetida powder. Fry for few more seconds.

Then add tamarind water along with turmeric powder and salt.

Add little more water if required. Mix well. Close with a lid and allow to boil.

Finally add the cooked thuvar dal and mix well. Let it boil again for few more seconds and remove.