Wash and soak the rice and dal together for 30 minutes.
Meanwhile, soak gooseberry sized tamarind in 1 cup water for 15 minutes. Take extract and keep aside.
In a pressure cooker, add 1 chopped onion, 1 chopped tomato, rice , toor dal, 1/4 tsp turmeric powder, kashmiri chilli powder, little salt and 3 cups water. Cook for 4 whistles. Once pressure releases naturally, mash and keep aside.
Dice 2 cups veggies and pressure cook for 2 whistles and keep aside. I have used potato, carrot, beans, peas, drumstick.
In a pan, add sesame oil and add all the ingredient under " for masala paste". Saute on medium to low flame till a nice aroma comes. Don't let it burn. Switch off. Cool and make a paste by adding littlre water to it.
In a pan, add ghee/sesame oil. Once hot, add shallots. Saute till it turns light brown.
Add the cooked vegetables. saute for a minute.
Add tamarind extract, turmeric powder and salt as needed.
Let the tamarind extract boil till raw smell goes.
Add the ground paste and let it cook for a couple of minutes.
Add the cooked rice and dal mixture to this pan and give a good mix. Taste for salt and add if needed.
Adjust consistency by adding little boiling hot water if needed. This is to loosen the rice and dal.
Switch off. In a tempering kadai, add ghee. Once hot, add mustard seeds, curry leaves, asafoetida, broken cashews and red chillies. Once the mustard splutters and cashews turn light golden in colour, add it to the sambar rice.
Garnish with coriander leaves and serve .