Sambar Rice Recipe
Sambar Rice is a comforting South Indian dish made with rice, lentils, and vegetables, all cooked in a flavorful sambar broth. Ready in 40 minutes, it’s perfect for a hearty and flavorful meal.
Equipment
- Pressure cooker or Instant Pot
- Mixing spoon
- Tempering pan
Ingredients
- 1 cup rice
- 1/2 cup toor dal (split pigeon peas)
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1/4 teaspoon asafoetida (hing)
- 10-12 curry leaves
- 1 onion (sliced)
- 1 carrot (chopped)
- 1/2 cup eggplant (chopped)
- 1/4 cup green beans (chopped)
- 2 tomatoes (chopped)
- 1/2 teaspoon turmeric powder
- 1 tablespoon sambar powder
- 1 tablespoon tamarind paste
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
Cook Rice and Lentils:
- Rinse the rice and toor dal thoroughly.
- Add them to a pressure cooker with 4 cups of water and a pinch of turmeric powder.
- Pressure cook for 4-5 whistles or until the rice and dal are soft and well-cooked. Set aside.
Prepare the Vegetables and Sambar Base:
- Heat oil or ghee in a large skillet over medium heat.
- Add mustard seeds and let them splutter.
- Add asafoetida and curry leaves, followed by sliced onions. Sauté until the onions are translucent.
- Add chopped carrots, eggplant, green beans, and tomatoes. Cook for 5-6 minutes until the vegetables are tender.
Combine and Cook:
- Add the cooked rice and lentils to the skillet with the vegetables.
- Mix in turmeric powder, sambar powder, and salt.
- Add tamarind paste and 1 cup of water. Mix well and let it simmer for 5-10 minutes, allowing all the flavors to meld together.
Serve:
- Garnish with fresh cilantro leaves and serve hot with papadam or pickle.
Notes
- Variation: You can add other vegetables like drumsticks, pumpkin, or potatoes for added flavor and nutrition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Drizzle some ghee over the Sambar Rice before serving for extra flavor and richness.
