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A comforting one-pot meal from Tamil Nadu where rice, lentils, and vegetables are cooked together with aromatic sambar spices. It's wholesome, flavorful, and perfect for a satisfying lunch.
For 4 servings
Wash the rice and toor dal together until the water runs clear. Soak them in water for 30 minutes. Meanwhile, soak the tamarind in 1/2 cup of warm water.
Heat 1 tablespoon of ghee in a 5-liter pressure cooker over medium heat. Add the chopped onions and sauté for 2-3 minutes until they turn translucent.
Add the chopped tomatoes and cook for another 3-4 minutes until they become soft and mushy. Add all the mixed vegetables and stir well for a minute.
Stir in the sambar powder, turmeric powder, and salt. Sauté for 30 seconds until the raw smell of the masalas goes away.
Drain the water from the soaked rice and dal, and add them to the cooker. Pour in 5 cups of water and mix everything well. Close the pressure cooker lid.
Cook on medium heat for 4-5 whistles, or for about 15 minutes. Turn off the heat and let the pressure release naturally.
Once the pressure is gone, open the cooker. Mash the cooked rice and dal mixture gently with the back of a ladle to get a creamy consistency. Squeeze the juice from the soaked tamarind, discard the pulp, and add the tamarind extract to the cooker. Add the jaggery (if using) and mix well.
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A comforting one-pot meal from Tamil Nadu where rice, lentils, and vegetables are cooked together with aromatic sambar spices. It's wholesome, flavorful, and perfect for a satisfying lunch.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 502.28 calories per serving with 15.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the sambar sadam on low heat for 5-7 minutes, stirring occasionally, until it reaches the desired consistency. It will thicken as it cools.
Prepare the tempering. Heat 2 tablespoons of ghee in a small pan. Add the mustard seeds and let them splutter. Add the urad dal and fry until it turns light golden. Add the broken dried red chillies, curry leaves, and hing. Sauté for a few seconds until fragrant.
Pour the hot tempering over the sambar sadam. Add the final tablespoon of ghee and chopped coriander leaves. Mix well and serve hot.
Replace the ghee with sesame oil or any neutral vegetable oil for both cooking and tempering.
Use brown rice instead of white rice and increase the quantity of vegetables for added fiber and nutrients. Reduce the amount of ghee.
Omit the onion. You can add a pinch more of asafoetida (hing) to compensate for the flavor.
If you have leftover sambar and rice, simply mash the rice, mix it with the sambar, heat through, and add a fresh tempering on top.