1 kg rice, half cooked
200g split gram
20g red chilies
2 tsp Bengal gram
2 tsp coriander seeds
1 tsp fenugreek (methi) seeds
A pinch of asafoetida
Small lemon size of tamarind
1/2 cup oil
1 tsp mustard seeds
2 sprigs of curry leaves
100g pearl onions
Salt to taste

Sambar Bhaath

1. Mix the pearl onions with split gram and pressure cook for 5-6 minutes.
2. Heat oil in a pan, fry red chilies, Bengal gram, 1 tbsp split gram, coriander seeds, asafoetida and fenugreek seeds until golden color. Cool and blend them to a fine powder.
3. Soak the tamarind in little water and strain it. Add the ground powder, salt to the tamarind water and mix well.
4. To the half-cooked rice, add tamarind water and cook the rice for 10-15 minutes or until done.
5. In a separate pan, heat oil and season with mustard seeds, curry leaves and red chilies.
6. Add the seasoning to the rice and mix well. Serve hot.