Wash and pressure cook rice + dal together with 5 cups of water, adding needed salt for 4 whistles. You can also cook directly in the cooker but take care not to burn the rice and dal.

Once the pressure subsides, open the cooker and mash the dal and rice nicely when it is hot and keep it aside. Check for salt, if needed, add and mix it well.the rice + dal mixture should be cooked in such a way that it should be mushy.
Heat a tsp ghee and fry the cashew nuts until golden brown. Keep it aside.
Slightly crush half of pepper and jeera - or grind half of it in the blender just for a second.

Heat 2 tsps of oil in a pan, add hing and mustard seeds. When mustard seeds sizzle, add urad dal and curry leaves.
When urad dal turns golden brown, add finely chopped onions. Saute till it becomes transparent.
Add tomatoes and cook till tomatoes become mushy.
Add sambar powder, pressure cooked vegetables + dal mix, needed salt, 1 cup of water and boil on medium heat for 5-10 minutes.
Garnish with coriander leaves.