Sambar sadham means rice mixed with a thick tangy stew which may/may not contain vegetables.Usually in a typical Tamil home sambar/kuzhambu is the first course of lunch served along with steamed rice and ghee/sesame oil.But during rushed hours or when we need to pack lunch we prefer this kind of sambar sadham,a one pot meal kind where we put all the ingredients in a pressure cooker and then…relax :)This is an absolute favorite of mine and I often find myself whipping up this and when I want get cooking done and shut the kitchen as early as possible.One more great thing about such dishes are we have less mess in the kitchen :). Use good quality sambar powder,toor dal and pair this up with a nice potato roast,you will have people coming back for more,try out and lemme know 🙂
Sambar sadham recipe
Star ingredients:Rice and toor dal
1 cup raw rice
1/4 cup toor dal(pigeon peas)
1 cup cut vegetables(potato,carrot,peas,beans egg plant etc)
1/2 green bell pepper chopped(optional)_
10-15 pearl onions
2 tomatoes chopped fine
2 teaspoons sambar powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
2 green chillies slit
1/2 teaspoon scrapped ginger
1/2 teaspoon mustard seeds
1.Wash and drain the rice and dal thoroughly.Heat a large pressure cooker/pan and add 3 teaspoons oil to it.Temper with mustard,cumin,fenugreek,green chillies and ginger.
2.Add pearl onions and saute well till it turns translucent.
3.Add the tomatoes and saute till mushy.
4.Add all the vegetables,sambar powder,coriander powder and saute till raw smell goes off.
5.Now add the rice,dal and 3 cups water.Add salt and close the pressure cooker.
6.Cook in medium flame for up to 3 whistles.Oprn,mix well and serve hot with papad and a stir fry.
1.You can add curry leaves in the tempering,I did not have them in hand
2.You can opt for dried red chillies instead of green ones too
3.Instead of onions you can use asafoetida(1/4 teaspoon) while tempering
4.You can use green gram(moong) instead of pigeon peas too.