• 1/2 cup rice
• 1/4 cup toor dal
• 1/4 potato
• 1/4 cup peas
• 1/4 cup carrots
• 1/4 beans

Pressure cook all ingredients above. In a wide pan, heat oil and add some cashews and saute, add 1/4 cup tomatoes, tamarind juice (1/2 teaspoon), some Sambhar Powder (4 tablespoons), little salt. Saute on medium heat until tomatoes soften. Add boiled rice-veggies and 2-3 cups water to the pan and mix thoroughly. Add salt (1 spoon Kosher) accordingly and allow it to cook on medium heat for another 5-8 minutes. Turn off heat and enjoy!

Note: When you are heating oil in the pan, before you add cashews, you can add indian curry leaves and standard tempering (indian mustard seeds, Hing aka Asofoteida). This will enhance the taste.