Sambar with Rice
Sambar with rice is a classic South Indian meal featuring lentils and vegetables simmered in tamarind-spiced broth, served with hot rice for a balanced, hearty dish.
Ready in:
45 min - 1 hrs
Ingredients:
20
Ingredients
For the Sambar:
- Toor dal (pigeon peas): 1 cup
- Water: 3–4 cups (for cooking dal)
- Tamarind pulp: 2 tbsp
- Drumsticks (cut into 3-inch pieces): 1
- Carrot (sliced): 1
- Pumpkin (cubed): 1/2 cup
- Tomato (chopped): 1
- Turmeric powder: 1/2 tsp
- Sambar powder: 2 tbsp
- Salt: to taste
For the Tempering:
- Oil: 2 tbsp
- Mustard seeds: 1 tsp
- Dried red chilies: 2
- Curry leaves: 8–10
- Asafoetida (hing): a pinch
For Serving:
- Steamed rice: 2 cups
- Ghee: optional, for drizzling
Making process
Step 1: Cook the Dal:
- Rinse toor dal thoroughly. Pressure cook with turmeric and water for 4–5 whistles until soft.
- Mash the dal once cooked and set aside.
Step 2: Cook the Vegetables:
- In a large pot, add chopped vegetables, tamarind pulp, and 1.5 cups water.
- Cook until vegetables are soft (around 10–12 minutes).
Step 3: Combine Dal and Vegetables:
- Add the cooked dal to the vegetable mix.
- Stir in sambar powder and salt. Simmer for 10 more minutes.
Step 4: Prepare the Tempering:
- Heat oil in a small pan. Add mustard seeds and let them splutter.
- Add red chilies, curry leaves, and a pinch of hing. Sauté briefly.
- Pour this tempering into the simmering sambar. Mix well.
Step 5: Serve:
- Serve the hot sambar over steamed rice.
- Optionally drizzle with ghee. Pair with papad or pickle.