One-Pot Sambar Rice | Sambar Sadam
One Pot Sambar Rice is a quick and easy rice, lentil and veggie dish from South India. It's spicy, tangy, nutritious, and absolutely yummy and comforting.
Servings: 4 persons
Equipment
Ingredients
- 1 tablespoon sesame oil divided
- ½ teaspoon mustard seeds rai
- ¼ teaspoon fenugreek seeds methi
- 1 sprig curry leaves
- ⅛ teaspoon asafoetida hing
- 30 sambar onions peeled
- 2 tomatoes chopped into 1 inch cubes
- ½ teaspoon turmeric powder
- 2 ½ teaspoon sambar powder
- 1 ¼ teaspoon salt
- ⅛ teaspoon cinnamon powder
- 3 ½ cups water divided
- ⅓ cup chow chow chopped into 1 inch cubes
- ⅓ cup capsicum chopped into 1 inch cubes
- 2 teaspoons tamarind soaked in 1 ½ tablespoons of water
- ½ cup toor dal soaked for 15 minutes
- ½ cup rice soaked for 15 minutes
Tadka / tempering
- 1 tablespoon ghee
- ½ teaspoon cumin seeds
- ⅛ teaspoon hing
- 1 teaspoon kashmiri chilli powder
- 1 tablespoon coriander leaves
- 1 sprig curry leaves
Instructions
- Heat 2 teaspoons of oil in a pressure cooker, add mustard seeds, fenugreek seeds and when they splutter, add hing, curry leaves and saute for a few seconds on low. Add onions, tomatoes, turmeric, sambar & cinnamon powders, salt and saute for a few seconds on low. Add 2 cups of water and bring to a boil.1 tablespoon sesame oil, ½ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds, 1 sprig curry leaves, ⅛ teaspoon asafoetida, 30 sambar onions, 2 tomatoes, ½ teaspoon turmeric powder, 2 ½ teaspoon sambar powder, ⅛ teaspoon cinnamon powder, 3 ½ cups water, 1 ¼ teaspoon salt
- Add chow chow, capsicum, strain soaked tamarind, add the tamarind water & discard the pulp.⅓ cup chow chow, ⅓ cup capsicum, 2 teaspoons tamarind soaked in 1 ½ tablespoons of water
- Add dal, rice, remaining 1 ½ cups water, 1 teaspoon oil, give a good mix, cover the lid and pressure cook for 10 minutes on low after the first whistle. Let it depressurise by itself. Open the lid and mix well.½ cup toor dal, ½ cup rice
- Heat ghee in a tadka pan, add cumin seeds & once they splutter, add hing, kashmiri chilli powder, coriander leaves, curry leaves, stir for a few seconds and add the tadka to the sambar rice. Mix well and serve.1 tablespoon ghee, ½ teaspoon cumin seeds, ⅛ teaspoon hing, 1 teaspoon kashmiri chilli powder, 1 tablespoon coriander leaves, 1 sprig curry leaves
Nutrition
Calories: 641kcal | Carbohydrates: 126g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 924mg | Potassium: 1446mg | Fiber: 20g | Sugar: 39g | Vitamin A: 1096IU | Vitamin C: 96mg | Calcium: 231mg | Iron: 4mg