सांबर राइस | Sambar Rice | Sambar Sadam by Tarla Dalal

Recipe Link : https://www.tarladalal.com/Sambar-Rice-Sambar-Sadam-42181r

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Sambar Rice

A traditional one-dish meal from the kitchens of Tamil Nadu, the Sambar Rice is enjoyed so much by them that it is made on special occasions as well as lazy weekends! They need no reason or occasion to make Sambar Rice – if they feel like it, they make it, end of discussion! In fact, in many households, Sambar Rice accompanied by papad and a curry of crisp, shallow-fried potatoes is a taken-for-granted Sunday menu. With loads of veggies, a tongue-tickling spice paste and cooked dal, this rice dish is deeply satisfying. A dash of tamarind gives an exciting tang to this amazing dish. Lace the Sambar Rice generously with ghee, and serve it piping hot with crisp papad. You can also serve it with Curry Leaves Chutney Powder or Fried Coconut Chutney.

Preparation Time: 15 minutes Cooking Time: 48 minutes. Serves 3.

For sambar rice
3 cups cooked rice (chawal)
½ cup toovar (arhar) dal, washed and drained
1 tbsp oil
1 tsp mustard seeds (rai / sarson)
6 curry leaves (kadi patta)
½ tsp asafoetida (hing)
2 dry red chillies (pandi), broken into pieces
¼ cup carrot cubes
½ cup red pumpkin (bhopla / kaddu) cubes
½ cup shallots
½ cup drumsticks (saijan ki phalli / saragavo), cut into 2” pieces
½ cup chopped tomatoes
Salt to taste
½ tsp turmeric powder (haldi)
2 tbsp tamarind (imli) pulp
1 tsp chilli powder
2 tbsp finely chopped coriander (dhania)

For The Paste
1 tbsp coriander (dhania) seeds
¼ tsp fenugreek (methi) seeds
2 tsp urad dal (split black lentils)
6 curry leaves (kadi patta)
4 dry red chillies (pandi), broken into pieces
¼ cup grated coconut
2 tsp chana dal (split Bengal gram)
¼ tsp cumin seeds (jeera)

For serving with sambar rice
Ghee
Papad

For the paste
1. Combine all the ingredients in a small non-stick pan and dry roast on a medium flame for 5 minutes.
2. Cool and blend in a mixer along with ½ cup of water till smooth. Keep aside.

How to proceed to make sambar rice
1. To make sambar rice, combine the toovar dal, and 1½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
2. Allow the steam to escape before opening the lid.
3. Mix the dal well using a spoon. Keep aside.
4. Heat the oil in a deep non-stick pan, add the mustard seeds, curry leaves, asafoetida and red chillies and sauté on a medium flame for a few seconds.
5. Add the carrot, pumpkin, onions, drumstick, tomatoes and a little salt and sauté on a medium flame for 2 minutes.
6. Add the turmeric powder, tamarind pulp and 2 cups of water, mix well and cover with a lid and cook on a medium flame for 12 minutes, while stirring occasionally.
7. Add the cooked dal, prepared paste, rice, chilli powder and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
8. Switch off the flame, add the coriander and mix well.
9. Serve the sambar rice hot with ghee and papad.