South Indian One Pot Sambar Rice Recipe
Embark on a delightful culinary journey with this South Indian One Pot Sambar Rice, a harmonious blend of lentils, rice, and vibrant vegetables, seasoned with aromatic spices and enhanced with a rich masala paste. This dish, embodying the essence of traditional South Indian cuisine, is perfect for a comforting family meal or a festive gathering.
Overview
This recipe serves 4 people and takes approximately 65 minutes to prepare and cook. With its wholesome ingredients and flavorful spices, it’s a nourishing vegetarian main course that is sure to please.
Ingredients
Below is a detailed table of the ingredients required for the Sambar Rice:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 teaspoon |
| Chana dal (Bengal Gram Dal) | 2 tablespoons |
| White Urad Dal (Split) | 1 tablespoon |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Mustard seeds | 1 teaspoon |
| Dry Red Chillies | 4 |
| Fresh coconut (roughly chopped) | 1/4 cup |
| Rice (Sona Masuri variety) | 1 cup |
| Pink Masoor Dal (Split) | 1/2 cup |
| Potato (cubed) | 1/4 cup |
| Green beans (French Beans, chopped) | 1/4 cup |
| Bottle gourd (lauki, chopped) | 1/4 cup |
| Onion (sliced) | 1/2 cup |
| Ghee | 2 teaspoons |
| Sunflower Oil | 2 teaspoons |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Dry Red Chillies | 2 |
| Green Chilli (slit) | 1 |
| Asafoetida (hing) | 1/8 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Tamarind Water | 1/3 cup |
| Jaggery | 1 tablespoon |
| Water | 4 cups |
| Salt | To taste |
| Coriander (Dhania) Leaves (chopped) | 2 tablespoons |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 400 |
| Protein | 15g |
| Carbohydrates | 65g |
| Dietary Fiber | 10g |
| Fat | 10g |
| Saturated Fat | 3g |
| Sodium | 250mg |
Instructions
1. Preparing the Masala Paste
To begin the flavorful journey of crafting the South Indian One Pot Sambar Rice, heat a small saucepan over medium heat and add 1 teaspoon of ghee. Once the ghee is warm and aromatic, incorporate 2 tablespoons of chana dal, 1 tablespoon of urad dal, and 1/4 teaspoon of methi seeds. Sauté these on a low to medium flame until they turn golden and exude a delightful aroma. Next, stir in 1 tablespoon of coriander seeds and 1 teaspoon of mustard seeds, cooking for another minute until they become fragrant. Finally, add 4 dry red chillies and 1/4 cup of roughly chopped fresh coconut, sautéing until everything is well combined. Transfer this mixture to a plate and allow it to cool to room temperature. Once cooled, add a splash of water and blend to a thick paste; set aside until needed.
2. Preparing the Sambar Rice
Begin by washing and soaking 1 cup of rice and 1/2 cup of pink masoor dal in enough water for about 20 minutes. After soaking, drain the water and add the rice and dal to a pressure cooker along with the chopped vegetables: 1/4 cup each of cubed potato, chopped green beans, and chopped bottle gourd, along with 1/2 teaspoon of turmeric powder and approximately 4 cups of water. Secure the lid and cook for about 4 whistles, ensuring the contents are soft but not mushy. Once cooked, turn off the heat and allow the pressure to release naturally.
3. Tempering the Ingredients
In a deep kadai (wok), heat 2 teaspoons of sunflower oil and 2 teaspoons of ghee over medium heat. When the oil is hot, add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, and 2 dry red chillies, followed by a handful of curry leaves and 1/8 teaspoon of asafoetida. Sauté this mixture until the mustard and cumin seeds begin to crackle, releasing their fragrant essence. Reserve about 1 tablespoon of this tempering for garnishing later.
4. Final Cooking Steps
Add 1/2 cup of sliced onion and 1 slit green chilli to the pan, frying until the onions turn a lovely pinkish hue. Introduce chopped tomatoes and sauté for a minute or two until they soften. Stir in 1/3 cup of tamarind water, bringing the mixture to a gentle boil. Then, mix in salt to taste, 1 tablespoon of jaggery, and the prepared masala paste. Allow this medley to simmer gently, and then carefully fold in the boiled rice and vegetables, ensuring everything is well combined. Cover the pot and let it cook for a few minutes so that all the flavors meld beautifully together.
5. Serving
Once the Sambar Rice has reached its aromatic peak, remove it from heat, add the reserved tadka, and give it a gentle stir. To finish, sprinkle 2 tablespoons of chopped coriander leaves on top for a fresh burst of flavor. Serve your South Indian One Pot Sambar Rice warm, accompanied by traditional sides such as Elai Vadam, Mango Pickle, and Carrot and Beans Poriyal for a truly authentic South Indian dining experience.
Conclusion
This South Indian One Pot Sambar Rice is more than just a meal; it’s a celebration of flavors and a testament to the rich culinary heritage of South India. With each bite, savor the unique combination of spices and textures, making it a delightful choice for any occasion. Enjoy your cooking adventure, and remember to share this delightful recipe with friends and family!
