Sambar Rice

A comforting and nutritious one-pot South Indian meal, blending aromatic sambar with fluffy rice.

⏱Prep: 20 min

🔥Cook: 35 min

⏲Total: 55 min

🍽4 servings

Vegetarian

Ingredients

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Step-by-step

Wash and soak toor dal and rice separately for 15-20 minutes. Drain well.
In a pressure cooker, heat ghee/oil. Add mustard seeds, urad dal, dried red chilies, curry leaves, and asafoetida. Let them splutter.
Add chopped onions and sauté until translucent. Then add chopped tomatoes and cook until soft.
Add the mixed vegetables, turmeric powder, and sambar powder. Sauté for 2-3 minutes.
Add the soaked and drained toor dal and rice to the cooker. Mix gently.
Pour in 4-5 cups of water (adjust for desired consistency) and the extracted tamarind pulp. Add salt to taste.
Close the pressure cooker lid and cook for 4-5 whistles on medium-high heat. Let the pressure release naturally.
Once the pressure is released, open the lid, gently mash a little with the back of a ladle to achieve a slightly mushy consistency. If too thick, add a little hot water and simmer.
Garnish with fresh coriander leaves and serve hot with a dollop of ghee.

Per serving

Make it last

Refrigerator 3-4 days

Store in an airtight container. The texture might thicken, so add a splash of water when reheating.

Freezer Up to 2 months

Portion into freezer-safe containers once cooled completely. Thaw overnight in the refrigerator before reheating.

Reheat Stovetop/Microwave

Reheat on the stovetop over low heat, adding a little water to loosen, or in the microwave until piping hot. Stir well before serving.

For richer flavor, sauté a pinch of fenugreek seeds (methi dana) along with mustard seeds in the tempering.
Adjust the amount of water based on your preferred consistency; some like it very mushy, others slightly more separated.
A spoonful of jaggery or a pinch of sugar can balance the tartness of tamarind and enhance the overall flavor profile.