Sambar Rice (Sambar Sadam)

Ingredients

• 1/2 cup Toor Dal (Split Pigeon Peas)
• 1 cup Raw Rice (Sona Masuri or Ponni)
• 4 cups Water (for cooking dal and rice)
• 1/2 tsp Turmeric Powder
• Salt to taste
• Mixed Vegetables (1 cup, diced): Carrots, Potatoes, Green Beans, Pumpkin, Drumsticks
• Small lemon-sized ball of Tamarind, soaked in 1/2 cup hot water (for pulp)
• 2-3 tbsp Sambar Powder
• 1 small Onion, finely chopped (optional)
• For Tempering (Tadka):
• 1 tbsp Ghee or Oil
• 1 tsp Mustard Seeds
• 1/2 tsp Fenugreek Seeds
• Pinch of Asafoetida (Hing)
• 2 Dry Red Chillies
• 1 sprig Curry Leaves
• Fresh Coriander Leaves, chopped (for garnish)

Instructions

1. 1

   Cook Dal and Rice: Wash toor dal and rice together thoroughly. In a pressure cooker, combine the washed dal-rice mixture, 4 cups of water, turmeric powder, and a pinch of salt. Add the diced mixed vegetables (except drumsticks if using). Cook for 3-4 whistles on medium heat, then let the pressure release naturally. The mixture should be well-cooked and slightly mushy.

2. 2

   Prepare Tamarind Extract: While the dal and rice are cooking, soak the tamarind in 1/2 cup hot water for 10-15 minutes. Mash it well and extract the thick tamarind pulp, discarding the fibrous residue.

3. 3

   Add Sambar Powder and Tamarind: Open the pressure cooker. If using drumsticks, add them now and cook for another 5 minutes or until tender. Add the tamarind pulp and sambar powder to the cooked dal-rice-vegetable mixture. Mix well and bring it to a simmer. Cook for 5-7 minutes, allowing the raw smell of sambar powder to dissipate and the flavors to blend.

4. 4

   Prepare the Tempering (Tadka): In a small pan, heat ghee or oil. Add mustard seeds and let them splutter. Then add fenugreek seeds, asafoetida, dry red chillies, and curry leaves. Sauté for a few seconds until fragrant.

5. 5

   Combine and Garnish: Pour the hot tempering over the simmering Sambar Rice. Stir gently to combine. Garnish with fresh chopped coriander leaves.

6. 6

   Serve: Serve Sambar Rice hot, optionally with a dollop of ghee, a side of papad, or coconut chutney for an authentic South Indian meal experience.