How To Make Sambhar Sadam-Sambhar Rice Recipe

Ingredients

• 1 cup Rice/chawal (short grain/tukda)
• 3/4 cup Pigeon Pea / Tuvar / Arhar ki daal
• 1 Carrot / Gajar (chopped)
• 1/2 cup Green Peas / Hari Matar
• 1 cup Bell Peppers / Capsicum / Shimla Mirch (chopped)
• 2 Tomatoes / Tamatar (chopped)
• 3/4 cup Cauliflower /phool gobhi (chopped in medium size pieces)
• 1 Drumstick / Sehjan ki phali / Singi
• 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
• 3 tbsp Clarified Butter / Desi Ghee
• 2 tsp Red Chilli powder / Laal mirch powder
• 3/4 tsp Turmeric Powder / Haldi Powder
• To taste Salt / Namak
• 2.5 tbsp Sambhar Powder
• 2.5 tbsp Jaggary / Gud * (optional)
• 3 tbsp Tamarind / Imli (thick paste)
• 3 tbsp Cooking oil or ghee
• 1 tsp Mustard Seeds / Rai * (*)
• 1/2 tsp Fenugreek Seeds / Methidana
• 10 Curry Leaves / Kadi Patta
• 1/4 tsp Asafoetida / Hing powder
• 4 Dried Red Chilli, Whole

Instructions

1. 1

   Wash and soak lentil and rice for about 20 minutes.

2. 2

   Peel the drumstick and chop to make 1 inch long pieces.

3. 3

   Now add the soaked daal, rice,turmeric and a tsp of oil in the pressure cooker add water(3/4 inch above the daal rice level) and pressure cook for 3 whistles on medium heat.

4. 4

   When the cooker cool down completely then open the cooker and slightly mash the cooked daal and rice

5. 5

   In a heavy bottom pan add 3 tbsp of oil and add mustard seeds, fenugreek seeds. cook till mustard start to crackle, now add the dried red chilies, curry leaves and asafoetida.

6. 6

   Now add all the chopped vegetables and saute for a minute.

7. 7

   Add red chili powder, salt, sambhar powder, pieces of drumstick and about 2 glass of water in the pan , cover and simmer for 3-4 minutes .

8. 8

   Now add tamarind paste ,mix and simmer again for 2 minutes.

9. 9

   Add the boiled daal and rice mixture in the pan, add grated jaggary and mix it well.

10. 10

    Now add some hot water to adjust the consistency ,it should be like a soft medium thin consistency.

11. 11

    Cover and simmer again for 5 minutes.

12. 12

    Now switch off the flame and add chopped fresh coriander and ghee and mix.

13. 13

    Cover and let it rest for 5 minutes and then serve hot with curd/raita ,papad ,pickle and a tsp of ghee on top.