Nut-Free Sambhar Rice
Experience the comforting flavors of South India with this Nut-Free Sambhar Rice recipe, a wholesome and allergen-friendly twist on the classic rice dish. With basmati rice and tender toor dal as the base, this recipe combines a rich fusion of tamarind pulp, sambhar powder, and aromatic seasonings like mustard seeds, curry leaves, and asafoetida to create a vibrant, tangy flavor profile. Packed with nutrient-rich mixed vegetables such as carrots, beans, and potatoes, it's a hearty one-pot meal that’s perfect for easy weeknight dinners or lunchboxes. This nut-free version ensures that everyone at the table can enjoy its authentic, spice-infused taste without worry. Serve it hot, garnished with fresh coriander leaves, for a satisfying and healthy dish that celebrates traditional Indian cooking.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Toor dal (pigeon peas)
- 3 tablespoons Tamarind pulp
- 2 cups Mixed vegetables (carrots, beans, potatoes)
- 1 medium, finely chopped Onion
- 1 medium, chopped Tomato
- 2 tablespoons Sambhar powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 2 Dry red chilies
- 10 leaves Curry leaves
- 0.25 teaspoon Asafoetida
- 1.5 teaspoons Salt
- 2 tablespoons Oil
- 4 cups Water
- 2 tablespoons, chopped Coriander leaves
Instructions
Rinse the basmati rice and toor dal separately under cold water and set aside.
In a large pot, bring 4 cups of water to a boil. Add the rinsed toor dal and cook until the dal is tender, about 20 minutes.
Add the basmati rice to the pot with the toor dal and continue cooking until the rice is fully cooked, about 15 minutes.
In a separate bowl, mix the tamarind pulp with a little warm water and set aside.
Heat oil in a large frying pan over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
Add the dry red chilies, curry leaves, and asafoetida to the pan. Sauté for a minute until fragrant.
Add the chopped onions to the pan and sauté until they become translucent.
Add the chopped tomatoes and cook until they become soft.
Stir in the turmeric powder, sambhar powder, and salt, combining well with the onion and tomato mix.
Add the mixed vegetables to the pan and sauté for 5-7 minutes until partly cooked.
Pour the tamarind mixture into the pan with the vegetables and simmer for another 5 minutes.
Once the rice and dal are cooked, combine them with the vegetable and spice mixture.
Continue cooking on low heat for an additional 5 minutes, allowing the flavors to meld.
Garnish with chopped coriander leaves before serving.
Serve hot and enjoy your nut-free sambhar rice!
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4945 mg | 215% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 51.8 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4031 mg | 86% | |
*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.
