Dairy-Free Sambhar Rice
Dive into the comforting flavors of South India with this delightful Dairy-Free Sambhar Rice recipe—a wholesome, one-pot meal that's perfect for vegans and anyone seeking a dairy-free option. Made with aromatic Basmati rice, protein-packed tur dal, and a medley of colorful vegetables like carrots, eggplants, and drumsticks, this dish is infused with the tangy goodness of tamarind and the rich, spicy blend of sambhar powder. The recipe features a simple yet flavorful tempering of mustard seeds, cumin, curry leaves, and asafoetida, adding an irresistible aroma and texture. Ready in just an hour, this nutrient-packed recipe is ideal for quick lunches, family dinners, or meal prepping. Garnished with fresh coriander, this sambhar rice is a satisfying way to enjoy traditional Indian flavors, all without any dairy!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Tur dal (split pigeon peas)
- 4 cups Water
- 1 tablespoon Tamarind paste
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 8 leaves Curry leaves
- 0.25 teaspoon Asafoetida (hing)
- 2 tablespoons Sambhar powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 cups Mixed vegetables (carrot, eggplant, drumstick, etc.)
- 2 tablespoons Fresh coriander leaves
- 2 Green chilies
- 1 Onion, finely chopped
- 1 Tomato, chopped
Instructions
Rinse the rice and tur dal separately under cold water until the water runs clear. Set aside.
In a large pot, bring 4 cups of water to a boil. Add the tur dal and let it cook on medium heat for about 20 minutes or until soft.
While the dal is cooking, soak the tamarind paste in warm water if it's too thick to dissolve easily.
In a large skillet or pot, heat the vegetable oil over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add curry leaves, asafoetida, and chopped green chilies.
Add the chopped onion and sauté until it becomes translucent. Then add the chopped tomato and mixed vegetables, and sauté for a few more minutes.
Stir in the sambhar powder, turmeric powder, and salt. Mix well.
Add the tamarind paste and allow the mixture to cook for an additional 5 minutes, allowing the vegetables to absorb the flavors.
Once the dal is cooked, mash it slightly with the back of a spoon and add it to the vegetable mix along with the remaining water. Stir well and let it simmer for about 10 minutes.
Finally, add the rinsed rice into the pot, stir gently, and cover. Allow the rice to cook on a low flame for another 15-20 minutes until it is fully cooked and has absorbed all the flavors.
Garnish with fresh coriander leaves and serve hot.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 10.0 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
