Sambar Sadam | Pressure Cooker Sambar Rice

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.
Add 2-3 stalks of fresh coriander leaves roughly torn. Mix well.
Finally add the prepared tempering.
Serve hot immediately with any side dish of your choice from chips, fry or roast or fryums.