Sambar Rice

Name: Sambar Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 0.5 cup toor dal (washed, soaked 30 minutes, drained); 1.5 cup rice (sona masoori preferred, washed, soaked 20 minutes, drained); 4.5 cup water (for cooking rice and dal together); 2 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 pinch asafoetida; 10 pcs curry leaves (fresh); 2 pcs dried red chili (broken in half); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, roughly chopped); 1 pcs carrot (medium, diced); 1 pcs drumstick (cut into 3-inch pieces); 0.5 pcs eggplant (small, diced); 1 tbsp tamarind paste (dissolved in 3 tbsp warm water); 2 tbsp sambar powder; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish); 1 tsp ghee (for finishing)

RATING

4.6/5(172)

TASTE SCORE

9/10

A comforting one-pot meal that brings together fluffy rice and hearty lentil-laden sambar in perfect harmony. Studded with vegetables and finished with a fragrant tempering of mustard seeds, curry leaves, and asafoetida, this South Indian classic hits all the right notes of tangy, savory, and mildly spiced.

PREP

20m

COOK

30m

SERVES

1 KATORI

484 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak the dal and rice.
1.Wash toor dal thoroughly and soak in water for 30 minutes.
2.Wash sona masoori rice and soak in water separately for 20 minutes.
3.Drain both before cooking.
TIPSoaking dal softens it and helps it cook evenly with the rice.
temper · ~2 min
Temper the whole spices.
1.Heat oil in a pressure cooker over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds, asafoetida, curry leaves, and dried red chili. Sauté until fragrant (20 sec).
TIPAsafoetida burns quickly — keep the heat medium and move fast.
saute · ~8 min
Sauté the aromatics and vegetables.
1.Add chopped onion and sauté until translucent (3-4 min).
2.Add turmeric powder, red chili powder, and sambar powder. Stir for 30 sec to bloom the spices.
3.Add chopped tomatoes, carrot, drumstick pieces, and diced eggplant. Cook for 2 min, stirring occasionally.
4.Add salt and the tamarind water. Cook for 1 min more.
TIPDon't skip blooming the spice powders — it removes any raw taste and deepens the sambar flavor.
pressure cook · ~15 min
Pressure cook the rice, dal, and vegetables together.
1.Add the drained rice and drained toor dal to the cooker.
2.Pour in 4.5 cups of water and stir everything well.
3.Close the lid and pressure cook on medium heat for 3 whistles (approx 12-15 min).
4.Let the pressure release naturally — don't force-open.
TIPNatural pressure release is key — forcing it open makes the rice mushy and unevenly cooked.
mix · ~2 min
Mash and mix the sambar rice.
Once the pressure drops, open the lid. The rice and dal will be soft and cooked through. Gently mash everything together with the back of a ladle until well combined but not completely smooth — some texture is nice.
garnish · ~1 min
Finish with ghee and coriander leaves.
Drizzle ghee over the hot sambar rice, sprinkle with chopped coriander leaves, and gently fold once more. Serve hot.
TIPThe ghee added at the end lifts the entire dish — don't skip it.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking toor dal for at least 30 minutes ensures it cooks to the same softness as the rice.
2
Bloom the sambar powder in oil for 30 seconds to remove raw taste and deepen flavor.
3
Let the pressure release naturally — forcing it open makes the rice mushy.
4
Use a heavy ladle to gently mash the cooked rice and dal; leave some texture for a better mouthfeel.
5
Add ghee only at the very end to preserve its nutty aroma and richness.
6
Adjust tamarind paste to your preferred level of tanginess before pressure cooking.

RECIPE VARIATIONS