Soy-Free Sambhar Rice
Dive into the comforting flavors of South India with this Soy-Free Sambhar Rice recipe—an aromatic, one-pot meal that's both hearty and wholesome. Made with fluffy basmati rice, protein-packed toor dal, and a medley of vibrant vegetables like carrots and green beans, this dish is infused with the bold flavors of tamarind, sambhar powder, and a tempering of mustard seeds, curry leaves, and dried chilies. Perfect for those avoiding soy, this recipe delivers authentic sambhar rice goodness without compromising on taste. Easily prepared in under an hour, it's ideal for busy weekdays or cozy family dinners. Garnished with fresh coriander leaves and a drizzle of ghee for an extra touch of richness, this flavor-packed meal is a real crowd-pleaser. Serve it hot as a standalone dish or pair with crispy papad for added crunch and texture.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Toor dal (split pigeon peas)
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida
- 2 whole Dried red chilies
- 10 leaves Curry leaves
- 1 medium, finely chopped Onion
- 1 large, chopped Tomato
- 1 medium, diced Carrot
- 0.5 cup, chopped Green beans
- 1 tablespoon Tamarind paste
- 2 tablespoons Sambhar powder
- 1 teaspoon Salt
- 6 cups Water
- 2 tablespoons, chopped Coriander leaves
- 1 tablespoon, for garnishing Ghee or vegetable oil
Instructions
Rinse the basmati rice and toor dal separately under cold water until the water runs clear. Soak them for 15 minutes.
Drain the soaking water. In a pressure cooker, combine the soaked rice and toor dal, turmeric powder, and 4 cups of water. Cook on medium heat for 2 whistles or until both rice and dal are cooked through.
In a large pot, heat the vegetable oil over medium heat. Add mustard seeds and allow them to splutter.
Add cumin seeds, asafoetida, dried red chilies, and curry leaves. Sauté for a few seconds until aromatic.
Add the chopped onion and sauté until golden brown.
Add the tomato and cook until they become mushy.
Stir in the diced carrot and chopped green beans. Sauté for a couple of minutes.
Add the tamarind paste, sambhar powder, salt, and 2 cups of water. Bring the mixture to a boil.
Simmer the vegetable mixture for 10-12 minutes, allowing the flavors to meld and the vegetables to cook through.
Add the cooked rice and dal mixture to the pot. Mix well, ensuring the rice and dal are evenly coated with the sambhar spices.
Check for salt and adjust seasoning if necessary.
Allow the sambhar rice mixture to simmer for 5 more minutes on low heat.
Turn off the heat and garnish with chopped coriander leaves and a drizzle of ghee or vegetable oil.
Serve hot, enjoying the rich and flavorful taste of the soy-free sambhar rice.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 4327 mg | 188% | |
| Total Carbohydrate | 242.5 g | 88% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 40.8 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4143 mg | 88% | |
*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.
