Capsicum sambar and Rice

Ingredients for sambar:

1/2 cup toor dhal (can be bought at local Indian store)

2 tbsp sambar powder (can be bought at local Indian store - a brand like MTR is pretty good)

1.5 tbsp tamarind paste (can be bought at local Indian store)

1 tsp turmeric

1 tsp mustard seed

1/2 tsp fenugreek seed

1 capsicum, de-seeded and cut into chunky squares

1 pinch asafoetida powder
2 tsp oil

Water

Salt to taste

Ingredients for rice:

1 cup Indian rice (like sona masuri or ponni)

3 cups water

Method: 

Rinse rice in water a few times. Pressure cook rice with water, or alternatively in a microwave container with lid for 18 minutes at high heat (rice:water ratio as given above).


Rinse toor dhal in water a few times in another container. Pressure cook toor dhal with water (water has to just cover the toor dhal) or alternatively in a container with lid on the stove (should take approximately 25 minutes). Roughly mash cooked dhal once cool. Set aside. 

Keep a steel or aluminium container on high heat. Heat the mustard seeds in oil and cover with a lid till they sputter. Remove lid, add fenugreek seeds and lightly roast them with the mustard. Toss in the capsicum pieces. Mix in the sambar powder, turmeric and asafoetida. Add water to about 1/3 of the container, and mix in the tamarind paste. 


Bring the mixture to boil, and keep boiling till the capsicum is more or less cooked. Add in the cooked dhal, turn down heat to medium and add salt to taste. You may also want to add more water if the consistency is too thick. Let the mixture continue to bubble for another 10-15 minutes. Serve warm with cooked rice. 


Variations:
In place of capsicum, try other vegetables like potatoes or drumsticks.