Sambar Rice with Papad (One-Pot, Home-Style)
40 minutes
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About Sambar Rice with Papad (One-Pot, Home-Style)
A comforting one-pot South Indian meal where rice, toor dal and vegetables cook together in sambar spices and tamarind. It is soft, tangy and gently spiced, with a finishing tempering of mustard and curry leaves.A roasted papad on the side adds crunch without adding oil.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Sambar Rice
- 1/2 cup Rice Washed
- 1/4 cup Toor dal Washed
- 1/3 cup Carrot Diced
- 1/3 cup French beans Cut into small pieces
- 1/3 cup Pumpkin Peeled and diced
- 1 Onion Small, finely chopped
- 1 Tomato Medium, chopped
- 1 1/2 tsp Sambar powder
- 1/4 tsp Turmeric powder
- 2 tsp Tamarind pulp Thick, from soaked tamarind
- 3/4 tsp Salt
- 1 tsp Oil
- 3 cup Water Plus about 1/2 cup hot water to loosen later
For the Tempering
- 1 tsp Ghee
- 1/2 tsp Mustard seeds
- 1 Red chilli Dried
- 8 Curry leaves
- 1 pinch Asafoetida
- 2 tbsp Fresh coriander leaves Finely chopped
To Serve
- 2 Papad Roasted over a flame or on a dry tawa
Instructions
Cooking the Sambar Rice
- Heat the oil in a pressure cooker. Add the onion and cook for 2 minutes. Add the tomato and cook for 2 minutes until soft.
- Add the carrot, beans and pumpkin and cook for 2 minutes. Add the sambar powder and turmeric and stir for 30 seconds.
- Add the rice, toor dal, tamarind pulp, salt and 3 cups of water. Mix well, close the lid and cook for 4 whistles. Let the pressure release naturally for 5 to 10 minutes.
- Open the cooker and mash gently with the back of a ladle. Add about 1/2 cup of hot water to bring it to a loose, porridge-like consistency. Sambar rice should flow slowly, not hold its shape.
Tempering and Serving
- Heat the ghee in a small pan. Add the mustard seeds and let them splutter. Add the red chilli, curry leaves and asafoetida, cook for 10 seconds and pour over the sambar rice. Stir in the coriander.
- Roast the papad over a flame until crisp and serve alongside.
Recipe Notes
Good To Know
Cooking the rice and dal together with vegetables gives you a complete, balanced meal in one pot. The tamarind and sambar powder give it the classic tangy, spiced flavour.How to Use in the Meal Plan
Serve half of the sambar rice, about 1 3/4 cups, with 1 roasted papad as your lunch. This is a weekday recipe and takes about 40 minutes.Expert Tips
Sambar rice thickens as it cools, so keep it loose when you take it off the heat. If your sambar powder is mild, add a little extra. Use thick tamarind pulp, as watery pulp makes it sour and thin.Serving Suggestion
Serve hot with a roasted papad and a spoon of plain curd on the side.Storage Instructions
Cool and refrigerate within 1 hour of cooking and eat within 24 hours. Reheat with a splash of hot water, as it thickens in the refrigerator.Related Posts You May Like
Recipe Nutrition
Calories: 361kcalCarbohydrates: 68gProtein: 10gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 6mgSodium: 934mgPotassium: 586mgFiber: 8gSugar: 11gVitamin A: 6246IUVitamin C: 131mgCalcium: 102mgIron: 2mg
