Sambhar Rice
Experience the comforting warmth and rich flavors of **Sambhar Rice**, a quintessential South Indian one-pot meal that's perfect for a hearty lunch or dinner. This wholesome dish combines soft-cooked rice and protein-packed toor dal (split pigeon peas) simmered with a medley of vegetables like carrots, potatoes, and drumsticks, all infused with the tanginess of tamarind and the robust spice of aromatic sambhar powder. Tempered with a fragrant mix of mustard seeds, cumin, curry leaves, and asafoetida, this dish is a symphony of flavors in every bite. Ready in under an hour, Sambhar Rice is both nutritious and satisfying, and pairs beautifully with crispy papadums or a dollop of coconut chutney. Perfect for meal preps or family feasts, this gluten-free recipe is an excellent way to incorporate wholesome ingredients into your diet.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.5 cup Toor dal (split pigeon peas)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Tamarind paste
- 2 cups Mixed vegetables (carrots, potatoes, drumsticks, etc.)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 whole Dry red chilies
- 10 leaves Curry leaves
- 0.25 teaspoon Asafoetida (hing)
- 1.5 tablespoons Sambhar powder
- 1 teaspoon Salt
- 2 tablespoons Oil
- 2 tablespoons Cilantro (coriander leaves), chopped
Instructions
Rinse the rice and toor dal thoroughly and soak them in water separately for at least 15 minutes.
Drain the soaked rice and dal. In a pressure cooker, combine the rice, dal, and 4 cups of water. Add turmeric powder and close the lid.
Pressure cook for about 3 whistles on medium heat, then turn off the heat and let the pressure release naturally.
Meanwhile, in a small bowl, dissolve the tamarind paste in 1/2 cup of warm water. Set aside.
Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, dry red chilies, curry leaves, and asafoetida. Sauté for a few seconds until aromatic.
Add the mixed vegetables to the pan and sauté for 5 minutes until they begin to soften.
Stir in the sambhar powder and salt, mix well, and cook for another minute.
Pour in the tamarind water, and let the vegetables cook until they are tender, about 10 minutes.
Once the cooker has depressurized, open the lid and mash the rice and dal mixture lightly with a ladle.
Add the cooked vegetables and sambhar mixture to the rice and dal in the cooker.
Mix everything thoroughly and let it simmer on low heat for 5-10 minutes for the flavors to meld together.
Garnish the sambhar rice with chopped cilantro before serving.
Serve hot with crispy papadums or coconut chutney on the side.
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 23.8 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2989 mg | 64% | |
*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.
