Sambar sadam is an easy and simple lunch recipe that I make during lazy days. The steps involved in making this sambar sadam is straightforward and easy and yet it tastes awesome! I adapted this recipe from here. A simple side dish makes this a filling meal! I don't pack this for lunch boxes however I do make a sambar sadam with millets which I pack for lunch boxes.
SAMBAR SADAM
Preparation time 10 mins | Soaking time 30 mins | Cooking time 20 mins | Serves 4
Ingredients
Method
1. Wash and soak the toor dal and rice for 30 minutes to 1 hour. Chop the veggies and set aside.
2. In a 5L pressure cooker, heat the oil. Add the ingredients listed under 'to temper'.
3. Once the mustard sizzles, add the roughly chopped shallots. Saute until they turn translucent. Add the chopped garlic and saute for 2 more minutes.
4. Add the chopped tomatoes and cook for about 3 mins until the tomatoes are mushy.
5. Add all the masala and salt and mix well. Add the veggies and mix along with masala.
6. Add the thick tamarind extract and mix well.
7. Now add the soaked rice and dal. Mix well with the veggies and add the 5 cups of water.
8. Check for salt and add more if needed.
9. Close the cooker and pressure cook for 4-5 whistles. Let the pressure settle by itself.
10. Open and add the ghee and some more coriander leaves and mix well.
Serve hot with some papad or some simple poriyal. We had it with fish fry.
Notes
1. I would not suggest packing this for lunch box as it gets very thick with time. If you do want to pack for lunch then you will have to increase the amount of water added.
2. You can add any vegetable of your choice. I added the all time favorite veggies!
3. You can temper with ghee instead of oil and skip the ghee added at last.
4. Make sure you use a large cooker.
5. You can use moong dal too instead of toor dal.
Until next time,
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SAMBAR SADAM
Preparation time 10 mins | Soaking time 30 mins | Cooking time 20 mins | Serves 4
Ingredients
- Rice - 3/4 cup
- Toor dal - 1/2 cup
- Water - 5 cups
- Shallots - 1/2 cup or 1 big onion
- Tomatos - 2 large
- Garlic pods - 6
- Tamarind extract - 1/2 cup
- Sambar powder - 1 tbsp
- Cumin powder - 1 tsp
- Dhania powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Coriander leaves
- Vegetables of choice - 1.5 cups (I used carrots, beans, peas)
- Ghee - 1 tbsp
- Salt
- Oil - 2 tbsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1/4 tsp
- Hing - 2 pinches
- Curry leaves - 1 sprig
- Red chilli - 2 or 3
1. Wash and soak the toor dal and rice for 30 minutes to 1 hour. Chop the veggies and set aside.
2. In a 5L pressure cooker, heat the oil. Add the ingredients listed under 'to temper'.
3. Once the mustard sizzles, add the roughly chopped shallots. Saute until they turn translucent. Add the chopped garlic and saute for 2 more minutes.
4. Add the chopped tomatoes and cook for about 3 mins until the tomatoes are mushy.
5. Add all the masala and salt and mix well. Add the veggies and mix along with masala.
6. Add the thick tamarind extract and mix well.
7. Now add the soaked rice and dal. Mix well with the veggies and add the 5 cups of water.
8. Check for salt and add more if needed.
9. Close the cooker and pressure cook for 4-5 whistles. Let the pressure settle by itself.
10. Open and add the ghee and some more coriander leaves and mix well.
Serve hot with some papad or some simple poriyal. We had it with fish fry.
Notes
1. I would not suggest packing this for lunch box as it gets very thick with time. If you do want to pack for lunch then you will have to increase the amount of water added.
2. You can add any vegetable of your choice. I added the all time favorite veggies!
3. You can temper with ghee instead of oil and skip the ghee added at last.
4. Make sure you use a large cooker.
5. You can use moong dal too instead of toor dal.
Until next time,
Absolutely agreed. A simple meal, a home cooked meal and this sambar makes all up as the meal we yearn for too.
ReplyDeleteBeulah, it's absolutely delicious dear. I never heard that Sambar can be prepared as a one pot meal!
ReplyDelete