Nut-Free Sambar Rice
Discover the comforting warmth of Nut-Free Sambar Rice, a flavorful South Indian dish that’s perfect for a hearty, allergy-conscious meal. Made with fragrant basmati rice and protein-rich toor dal (pigeon peas), this recipe blends the tangy notes of tamarind paste with aromatic spices like turmeric, mustard seeds, cumin, and fenugreek for a truly vibrant experience. Packed with a medley of mixed vegetables, it’s a wholesome, one-pot dish that’s ideal for families or gatherings. The absence of nuts makes it a safe and inclusive option for those with allergies, while the topping of sautéed curry leaves and fresh coriander adds an irresistible freshness. Ready in just an hour, Nut-Free Sambar Rice serves as a satisfying main course, perfectly paired with a side of yogurt or tangy pickles. Try this gluten-free, vegetarian recipe for a cozy, soul-warming meal.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Toor dal (pigeon peas)
- 2 tablespoons Tamarind paste
- 1 cup Mixed vegetables (carrots, beans, potatoes)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Fenugreek seeds
- 2 pieces Dried red chilies
- 0.25 teaspoon Hing (asafoetida)
- 2 tablespoons Sambar powder
- 1.5 teaspoons Salt
- 5 cups Water
- 10 leaves Curry leaves
- 2 tablespoons Coriander leaves
- 2 tablespoons Oil (vegetable or canola)
Instructions
Rinse the basmati rice and toor dal separately in cold water until the water runs clear. Soak each in separate bowls with enough water to cover them for at least 15 minutes.
Heat 1 tablespoon of oil in a pressure cooker on medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies. Saute until the mustard seeds begin to splutter.
Add the curry leaves and hing, stirring quickly to avoid burning.
Add the mixed vegetables and saute for 3-4 minutes until they begin to soften. Sprinkle turmeric powder and mix well.
Add the soaked and drained toor dal to the pressure cooker along with 3 cups of water and salt. Close the lid and cook for about 3-4 whistles or until the dal is soft and mushy.
Once the pressure releases naturally, open the lid and add soaked and drained rice, tamarind paste, the remaining 2 cups of water, and sambar powder. Stir well to combine.
Cook without the lid, stirring occasionally until the rice absorbs most of the water and the mixture starts becoming thick and slightly mushy.
In a separate small pan, heat the remaining 1 tablespoon of oil. Add more curry leaves if desired and chopped coriander leaves. Sauté briefly and then pour this tempering over the sambar rice.
Mix gently and cook for an additional 5 minutes, ensuring everything is well combined.
Garnish with additional coriander leaves and serve hot with a side of yogurt or pickle.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3928 mg | 171% | |
| Total Carbohydrate | 180.1 g | 65% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 24.6 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2667 mg | 57% | |
*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.
