Sambar rice

Method15 steps · about 35 min

1. 1

   Step 1: For homemade powder, dry-roast the ½ tsp chana dal, ½ tsp urad dal and 1 dried chili over medium heat until lightly golden. Set the chili aside early if it crisps before the dals. Skip steps 1–3 if using 2–3 tsp ready-made powder instead.

   Uses ½ tsp chana dal for homemade powder · ½ tsp urad dal for homemade powder · 1 dried red chili for homemade powder

   
2. 2

   Step 2: Add 1½ tsp coriander seeds and roast until golden. Add the powder’s ½ tsp cumin seeds; once fragrant, remove the roasted mixture to a plate. Roast ⅛ tsp fenugreek seeds separately until deep golden and fragrant, then turn off the heat and toss the optional ¾ tbsp coconut in the hot pan briefly.

   Uses roasted dals and chili for powder · 1½ tsp coriander seeds for homemade powder · ½ tsp cumin seeds for homemade powder · ⅛ tsp fenugreek seeds for homemade powder · ¾ tbsp optional fresh or dry grated coconut for powder

   
3. 3

   Step 3: Cool all the roasted powder ingredients completely, then grind together finely.

   Uses cooled roasted spice and coconut mixture

   
4. 4

   Step 4: Rinse the ½ cup white rice and 6 tbsp toor dal together and drain; discard rinse water. Place directly in a pressure cooker or in a bowl inside the cooker, then add the measured 2 cups fresh water. Cook over medium heat for 2 whistles directly in the cooker, or 3 whistles for a bowl inside it.

   Uses ½ cup short-grain white rice · 6 tbsp toor dal (¼ cup plus 2 tbsp) · Rice/dal and vegetable-rinsing water; discard · 2 cups water for rice and dal

   
5. 5

   Step 5: Let the pressure release naturally before opening. The rice and dal must be soft; remove and mash them lightly together.

   Uses pressure-cooked rice and dal

   
6. 6

   Step 6: Heat the 1½ tbsp ghee or oil in a pan. Add the main-tempering cumin, mustard and dried chili; their quantities are unmeasured in this source. When they splutter, add the 1 sprig curry leaves. Once crisp, add the 1 pinch asafoetida.

   Uses 1½ tbsp ghee or oil for main tempering and sauté · Cumin seeds for main tempering; source does not state an amount · Mustard seeds for main tempering; source does not state an amount · Dried red chili for main tempering; source does not state an amount · 1 sprig curry leaves · 1 pinch asafoetida

   
7. 7

   Step 7: Add the rinsed, prepared 8–10 shallots OR 1 cubed onion, moringa pod (1 small) pieces and carrot (1). Sauté for 2–3 minutes. Add the chopped tomato (1 medium), 2 pinches turmeric and optional ¼ tsp chili powder, omitting chili powder with spicy ready-made sambar powder. Sauté for 3 minutes.

   Uses fragrant main tempering · 8–10 peeled shallots · 1 medium cubed onion, only instead of shallots · 1 small moringa pod, or ½ larger pod, cut into 2-inch pieces · 1 carrot, sliced or cubed · 1 medium tomato, chopped · 2 pinches turmeric · ¼ tsp optional red chili powder

   
8. 8

   Step 8: Pour in the 1 cup vegetable-cooking water. Simmer until the vegetables are completely soft, especially the moringa pod pieces.

   Uses sautéed vegetables and spices · 1 cup vegetable-cooking water

   
9. 9

   Step 9: As the vegetables cook, ladle some hot liquid from that pan into a bowl. Soak the 1 tbsp tamarind in this unmeasured portion until softened; leave the rest of the liquid with the vegetables.

   Uses Unmeasured aliquot drawn from vegetable pan · 1 tbsp tamarind

10. 10

    Step 10: Mash the softened tamarind and strain out the fibrous pulp, keeping the strained tamarind extract.

    Uses soaked tamarind with vegetable broth

    
11. 11

    Step 11: Check that the vegetables, especially the moringa, are completely cooked before adding sour extract. Pour in the strained tamarind extract, add ½ tsp salt and either the homemade powder batch from step 3 OR 2–3 tsp ready-made powder. Bring to a boil.

    Uses Cooked vegetables and liquid remaining after the tamarind-soaking draw · strained tamarind extract · ½ tsp initial salt · Full homemade batch only if selected · 2–3 tsp ready-made sambar powder, only instead of homemade batch

    
12. 12

    Step 12: Cook the seasoned vegetable base for 3–4 minutes until fragrant, then stir in the lightly mashed rice and dal from step 5.

    Uses tamarind-spiced vegetable base · lightly mashed cooked rice and dal

13. 13

    Step 13: Stir well to blend rice and dal with the vegetables. Taste and add extra salt or strained tamarind extract only if needed. If adding extra of the selected sambar powder, mix it with a little hot water first, then stir it in and cook briefly until fragrant.

    Uses rice and dal combined with vegetable base · Extra salt only to taste · Extra strained tamarind extract only to taste · Extra selected sambar powder only to taste · Extra hot water only if adding adjustment powder

14. 14

    Step 14: Add a little extra hot water only if needed to reach the desired pouring consistency. When the sambar rice begins to bubble, turn off the heat.

    Uses sambar rice adjusted to taste · Extra hot water only for final consistency

15. 15

    Step 15: Serve the finished sambar rice hot with papad or pickle.

    Uses finished sambar rice