Nees Kitchen's video: Lunch scene

Lunch scene with my tips 1. pressure cook A. Toor dal - 1/3 cup , water, turmeric -1/4 tsp, oil - 1/4 tsp, hing Tip: Addition of oil avoids overflowing and also makes the dal mushy b. On top if add one tomato (last 18 years luckily no worms in SG tomatoes. If your place has worms inside tomato - dont do it.) - writing because some always have something to pin point c. Tamarind + water - helps to dilute better than hand mixing 2. In the meanwhile cut all veggies and keep ready 3. Parellel cooking of sambar, lady finger poriyal & reheating previous day rasam 4. Make sambar (seperate reel coming next week) Tip - add 1/2 tsp of ghee at the end 5. Lady finger roast (seperate youtube video coming next week and also as reels) 6. We are just 3 ppl at home so rasam is made once in 2 days without adding dal in the rasam 7. Tip : Once sambar is done, keep ghee container on top and it will melt automatically.. small tips to save energy on a long run. 8. Lastly I am keeping as its good to have hot and its fast in Ninja /IP 9. After all the work - Dont forget to hydrate with Neer Mor.