First wash and set aside 1 cup raw rice & ½ cup toor dal. In a pressure cooker heat 1 teaspoon oil and add 1 large onion chopped along with 1 medium tomato chopped and 5-6 garlic cloves. Fry for 3-4 mins.
Next add 1 cup chopped mixed vegetables. Fry for a couple of minutes.
Add 2 teaspoon sambar powder, ¼ teaspoon turmeric powder, ¼ teaspoon asafoetida, few fresh curry leaves. Fry for a couple of minutes until there is no raw smell from powders.
Now add washed rice and dal.
Fry for 3-4 mins on low flame.
Add 4 cups water along with salt as needed.
Next add 1 teaspoon thick tamarind extract. Mix well.
Pressure cook for 5-6 whistles on medium flame. The rice and dal should be cooked well without any water remaining.
Gently mash the rice and dal.
Meanwhile in a small pan heat 2 teaspoon ghee/oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ¼ teaspoon asafoetida and few fresh curry leaves. As they begin to crackle, add 6-8 shallots finely chopped.
Fry until the shallots are golden brown. Remove from heat.
If the rice tightens or becomes thick, add ¼ to ½ cup water and mix well.