Sambar Rice
Sambar Rice, a comforting South Indian one-pot meal, is a delightful harmony of hearty rice, protein-packed toor dal, and a medley of vegetables simmered in a rich, tangy tamarind broth. Infused with the bold flavors of aromatic spices like mustard seeds, curry leaves, cumin, and the signature sambar powder, this dish delivers a burst of traditional flavors in every bite. The finishing touch of ghee and fresh coriander leaves elevates its taste to another level, making it a wholesome and satisfying choice for lunch or dinner. Perfect for cozy family meals, this recipe combines simplicity and nutrition, while being naturally vegan-friendly (if you skip the ghee) and adaptable to your choice of seasonal vegetables. Serve it hot with crispy papad or a dollop of yogurt for an authentic South Indian culinary experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Rice
- 0.5 cup Toor Dal (Split Pigeon Peas)
- 4 cups Water
- 0.5 teaspoon Turmeric Powder
- 2 tablespoons Vegetable Oil
- 1 teaspoon Mustard Seeds
- 0.5 teaspoon Cumin Seeds
- 0.25 teaspoon Asafoetida (Hing)
- 10 leaves Curry Leaves
- 2 whole Dried Red Chilies
- 1 cup Small Onion (Sliced)
- 1 cup Tomato (Chopped)
- 2 cups Mixed Vegetables (Carrot, Potato, Beans, etc.)
- 2 tablespoons Tamarind Pulp
- 2 tablespoons Sambar Powder
- 1 teaspoon Salt
- 2 tablespoons Ghee
- 2 tablespoons Fresh Coriander Leaves (Chopped)
Instructions
Rinse the rice and toor dal separately. Soak them for 15 minutes, then drain.
In a pressure cooker, combine the rice, toor dal, 4 cups of water, and turmeric powder. Pressure cook for 4 whistles or until both are well-cooked and soft. Set aside for the pressure to release naturally.
In a large pan over medium heat, heat the vegetable oil. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, curry leaves, and dried red chilies.
Add sliced onions to the pan and sauté until they turn translucent.
Add chopped tomatoes and cook until soft and mushy.
Add the mixed vegetables and stir well. Cook for 5 minutes until the vegetables are partly cooked.
Stir in the tamarind pulp, sambar powder, and salt. Mix everything smoothly.
Pour in 2 cups of water and bring the mixture to a boil. Simmer for about 10 minutes until the vegetables are tender and the raw aroma of tamarind dissipates.
Transfer the cooked rice and dal mix to the pan. Combine thoroughly until the rice and dal are integrated with the sambar.
Allow it to simmer for 5 more minutes so the flavors meld beautifully, adjusting consistency with additional water if needed.
In another small pan, heat the ghee and pour it over the sambar rice. This enhances the aroma and flavor of the dish.
Garnish with chopped coriander leaves before serving hot.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 47.4 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4047 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.
