How to Make Sambhar Rice Recipe – Sambhar Rice is a lentil and vegetable stew, popular in South India. Although I am not from South India, I have always loved it as much as I can remember. Therefore, I think it is safe to say that it is popular throughout India. Here are the essential ingredients needed to make a sambar.
Lentil (dal): Lentils form the basis of sambar. It is usually made with dal (split pigeon peas lentil) but can also be made by mixing moong with toor dal or masoor (red lentils) and dal. You can cook dal either with a high pressure cooker or in the Instant Pot.
Vegetables: many vegetables are traditionally used in sambar such as pearl onions, tomatoes, pumpkin, eggplant, drum, carrots, okra etc. Using different vegetables gives the amber a fragrant aroma. However, my recipes do not use a ton of vegetables. I use tomatoes, drum, eggplant and carrots. You could add as much vegetables as you like.
Always remember not to drink too much of your sambar vegetables. They should hold their shape and not be mushrooms. Sambhar Rice powder the taste of sambar rely on the sambar powder that spice mix made by grinding many spices. Use your favorite sambar powder product or make it at home.
Tamarind asd Jaggery: these ingredients add a little sweet ness to the sambar seriatim. Final Tadka and beautiful tadka finally along mustard seeds, curry leaves & hing are what make sambar so tasty !
I like to use the ghee of tadka in my sambar. You can use oil if you want to keep this vegan recipe. And that’s a great deal you need to make a Sambhar Rice at home. Sambar consistency can be changed selectively. Some prefer a very small size and others prefer a thicker one. I prefer my own on the thick side.
Ingredients for Sambhar Rice Recipe
Press Cook Dal
1 cup itoal dal / arhar dal pigeon peas lentil
1/2 teaspoon turmeric powder
1 teaspoon salt
3 cups water 24
1 teaspoon tamarind piece
1/3 cup hot water
By Cooking Vegetables
2 teaspoons of oil
1/2 cup chopped eggplant
2 carrots in the middle
7-8 sticks I used the frozen ones I found in an Indian shop
1/2 teaspoon salt to taste
1 medium sliced tomato
3 cups water 24 oz
2 tablespoons sambar powder made or store bought, arrange to taste
2-3 teaspoons jaggery flour
1/2 teaspoon kashmiri red chili powder optional
Tadka / Tempering
1 teaspoon ghee or use oil
3/4 teaspoon black mustard seeds
1/4 teaspoon hing
10-15 curry leaves
carved cilantro to decorate
How to Make Sambhar Rice Recipe
1) To the pressure cooker, add the dal purified with 1/2 teaspoon turmeric, 1 teaspoon salt and 3 cups of water. Cook 5 whiskers in medium heat, then reduce heat to medium and allow to cook for another 5 to 6 minutes.
When the pressure loosens naturally, open the cooker and add a lightly cooked dal with the potato masher. Set aside.
When using Instant Pot, pressure cook for 9 minutes on high pressure with a natural pressure release.
2) Meanwhile dip a teaspoon of tamarind in 1/3 cup hot water for 15 to 20 minutes.
3) Then filter the liquid using a filter.
4) You will get 3 to 4 tablespoons of water / juice of tamarind. Set it aside.
5) In a pan, heat 2 tablespoons of oil over medium heat. When the oil is hot, add the chopped eggplant and cook for about two minutes.
6) Add the carrots and cold drums and 1/2 teaspoon salt and cook for another 2 minutes.
7) Add the chopped tomatoes and cook for one minute.
8) Then add about 3 cups (24 oz) of water and stir.
9) Add 2 tablespoons of sambar powder (or adjust to taste).
10) Add the jaggery powder again, and adjust to taste.
11) Add 4 teaspoons of tamarind water that you have previously extracted.
Add the cooked 12-dal.
13) Also add kashmiri red chili powder, if using.
14) Mix everything together and allow the sambar to boil over medium heat for 5 to 6 minutes.
15) On medium heat, heat 1 tablespoon ghee (or oil if you want to keep this vegan), in a small pan over medium heat. When the ghee is hot, add the mustard seeds and let it simmer.
Then add the hing and curry leaves to stir for a few seconds until the leaves turn.
16) Pour anger on a bitter sieve.