Wash the toor dal thoroughly in water until the water runs clear. Drain and set aside.

In a pressure cooker or a deep saucepan, cook the toor dal with turmeric powder, salt, and enough water to cover the dal. If using a pressure cooker, cook for 4-5 whistles or until the dal is soft and mushy. If using a saucepan, cook for 30-40 minutes or until the dal is tender.

Once the dal is cooked, mash it slightly and mix in the coconut milk. Adjust the consistency by adding water if needed. Simmer the curry on low heat for 5 minutes and then turn off the heat.

In a separate pan, heat the coconut oil. Add mustard seeds and allow them to splutter.

Add the dried red chilies, curry leaves, sliced onion, and garlic to the pan. Sauté until the onions turn golden brown.

Pour the sautéed onion mixture over the cooked dal and mix well. Serve hot with rice.

Wash, peel, and chop the mixed vegetables into 2-inch pieces.

In a blender, grind the grated coconut, green chilies, and cumin seeds into a coarse paste.

In a deep saucepan, cook the mixed vegetables with salt, turmeric powder, and water until the vegetables are tender but not mushy.

Add the ground coconut paste to the cooked vegetables and mix well. Cook for another 5-7 minutes on low heat.

Turn off the heat and stir in the beaten yogurt.

In a separate pan, heat the coconut oil and add the curry leaves. Sauté for a few seconds and then pour this tempering over the Avial.

Mix well and serve hot with rice.

Wash the toor dal thoroughly in water until the water runs clear. Drain and set aside.

Wash and chop the mixed vegetables.

Soak the tamarind in 1/4 cup of hot water for 10 minutes. Squeeze the tamarind to extract the pulp and strain to remove any seeds or fibers.

In a pressure cooker or a deep saucepan, cook the toor dal with turmeric powder, salt, and enough water to cover the dal. If using a pressure cooker, cook for 4-5 whistles or until the dal is soft and mushy. If using a saucepan, cook for 30-40 minutes or until the dal is tender.

In a separate saucepan, cook the mixed vegetables in water with a pinch of salt until they are tender.

Add the cooked vegetables to the cooked dal, along with the tamarind paste, sambar powder, jaggery (if using), and chopped tomatoes. Mix well and simmer for 5-7 minutes.

In a separate pan, heat the coconut oil. Add mustard seeds, fenugreek seeds, dried red chilies, curry leaves, and sliced onion. Sauté until the onions turn golden brown.

Pour the sautéed onion mixture over the sambar and mix well. Simmer for another 2-3 minutes and serve hot with rice.

Wash the rice thoroughly in water until the water runs clear. Drain and set aside.

In a deep, heavy-bottomed saucepan, bring the milk to a boil.

Add the washed rice to the boiling milk, reduce the heat to low, and cook the rice until it becomes soft and the milk thickens. Stir occasionally to prevent the rice from sticking to the bottom of the saucepan.

In a separate saucepan, melt the jaggery over low heat until it becomes a thick syrup. Strain the syrup to remove any impurities and add it to the cooked rice and milk mixture.

Stir in the cardamom powder and saffron (if using) and simmer for another 5 minutes.

In a separate pan, heat the ghee and fry the cashews and raisins until they turn golden brown.

Pour the fried cashews and raisins, along with the ghee, into the Payasam and mix well.

Serve the Payasam warm or chilled.