Noon meals with vadai Payasam :-)

SAMBAR

INGREDIENTS
Thoora dal               : 1.5 cups
Cumin powder       : 1.5 tsps
Turmeric powder  : 1 tsp
Salt                            : as needed
Asafoetida                : 2 pinches
Garlic                        : 2 nos.
Vegetables               : non watery vegies
Chilli powder          : 1.5 tsps
Danya powder        : 1 tsp
Jaggery                     : gooseberry sized
Sambar powder      : 2 tsps
Corriander leaves   : little

TEMPERING
Ghee                          : 3 tsps
Mustard seeds         : 1 tsp
Curry leaves            : little
Shallots                     : 6 nos.
Dried chilly              : 6 nos.

METHODS
1. Pressure cook toor dal, Cumin, Turmeric powder, salt, Asafoetida, garlic, vegetables for 2 to 3 whistles accord to your dal.
2. Mix Chilli powder, Danya powder, Jaggery, Sambar powder and Corriander leaves along with the pressure cooked food.
3. Let the mixture takes 1 whistle else keep in open and cook untill the raw smell disappears.. As well as the dal and veggies get cook.
4. Temper all the items listed under the tempering table.
5. Pour the tempered items along with the Sambar.
6. Ready to serve..