Sambar rice or Sambar Sadam is a traditional South Indian recipe. It is a delightful and healthy one-pot lunch box recipe. This nutrient-rich meal is a grand gain for growing kids.
It is an eye-catching yellowish dish with a complex fuse of dal, rice, and other ingredients. It is quite tough to identify the ingredients by just seeing it because all the stuff well mingled together which gives you an ultimate taste.
You can prepare this with any kind of dal. Here I used the combo of moong dal and toor dal. It entirely depends upon your choice either you can use a single or combo of dals.
There are plenty of methods are there to prepare this porridge. I have prepared some vegetables but if you wish you can go without vegetables too.
Both taste good. In this sambar rice, I have used potato, beetroot, and carrot. Drumsticks can also be added for better taste.
Ingredients of Sambar Rice
- Rice - 1 cup
- Toor & Moong Dal - 1/2 cup
- Vegetables – 1 cup (carrot, beans, peas, drumstick, potato )
- Onion - 1 medium sized ( chopped)
- Tomato – 2 finely chopped
- Garlic Cloves - 5 to 7 Pcs
- Cumin seeds – 1 tbsp
- Oil - 2 tbsp
- Ghee - as you wish
- Red Chili 2
- Green Chili 1 (optional)
- Red Chili Powder - 1/4 tbsp
- Asafoetida - a pinch
- Salt & water – as needed
- Curry and coriander leaves
Steps for Sambar Rice
Wash and soak the rice and dal for 10 to 15 minutes before to start.
Heat oil with a medium flame once hot add mustard seeds when it splits add sliced green Chili, red Chili and curry leaves.
Then add onion, garlic and a pinch of salt. continue to cook until it tunes into a transparent color.
Add tomato and cook until it turns into musky.
Next, add chopped vegetables and cook 2-3 minutes.
Then add Chili powder, asafoetida, required salt and water.
Allow the stuff to cook a few minutes then add rice and pressure cook for 3-4 whistles.
Once, the pressure released add ghee and garnish with coriander leaves. That’s it. Your appetizing yummy and healthy sambar rice is ready to serve. Enjoy this with any type of pickle or papad.
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