Main Ingredient of Sambar Rice:

For the Rice and Dal:

1. ½ cup rice
   
   
2. ¼ cup toor dal (pigeon peas)
   
   
3. 3 medium tomatoes, chopped
   
   
4. ¼ tsp turmeric powder
   
   
5. 2 tbsp oil (any cooking or gingelly oil)
   
   
6. Small lemon-sized tamarind (soaked in warm water, pulp extracted)
   
   
7. 1 tsp red chilli powder (adjust to taste)
   
   
8. 1½ tbsp sambar powder
   
   
9. Salt to taste
   
   
10. 3 cups water
    
    

For the Tadka (Tempering):

1. 1 tbsp ghee
   
   
2. ½ tsp mustard seeds
   
   
3. ½ tsp cumin seeds (jeera)
   
   
4. 3–4 garlic cloves, crushed
   
   
5. 1 green chilli, slit
   
   
6. A few curry leaves
   
   
7. A pinch of asafoetida (hing)
   
   
8. 1 tbsp chopped coriander leaves

MEYER Presta 3L Tri-ply with Outer Lid Pressure Cooker

What Is So Special About Sambar Rice?

What makes Sambar Rice truly special is its beautiful balance of flavors and simplicity. It brings together the earthiness of lentils, the tang of tamarind, and the warmth of South Indian spices — all in a single comforting bowl. Unlike regular rice and sambar served separately, this dish blends them together, allowing every grain of rice to soak up the rich, spicy, and tangy flavors of the sambar.

The addition of a ghee tempering (tadka) — with mustard seeds, cumin, garlic, green chilli, and curry leaves — adds an irresistible aroma and depth, making it even more flavorful.

Beyond taste, Sambar Rice is special because it’s nutritionally balanced (rich in protein, fiber, and carbs), easy to prepare, and deeply nostalgic — a dish that reminds many of home-cooked South Indian meals, temple feasts, and traditional comfort food.

Quick and Easy Sambar Rice:

Sambar Rice is the perfect example of a simple, one-pot meal that doesn’t need multiple dishes or hours in the kitchen. Everything — rice, dal, and tomatoes — cooks together in the pressure cooker, saving both time and effort.

Once cooked, all you need to do is mix in tamarind water, spices, and a quick tempering of ghee, mustard seeds, garlic, and curry leaves. The entire process takes less than 30 minutes, making it ideal for busy weekdays, lazy weekends, or even a last-minute lunch idea.

No need for multiple curries or side dishes — Sambar Rice is a complete meal on its own, packed with flavor, nutrition, and comfort in every spoonful.

How to make 

1.Roast Dal and Wash Rice

• Dry roast toor dal in a pan until it turns slightly golden and aromatic.
  
  

• Wash the rice once or twice until the water runs clear and drain.
  
  

2. Pressure Cook

• In a pressure cooker, add the washed rice and roasted toor dal.
  
  

• Add chopped tomatoes, turmeric powder, oil, and 3 cups of water.
  
  

• Mix well and pressure cook for 3 whistles, or until both rice and dal are soft and mushy.
  
  

3. Add Tamarind and Spices

• After the pressure releases, open the lid.
  
  

• Add tamarind water, salt, red chilli powder, and sambar powder.
  
  

• Cook on low flame for 5–7 minutes so the flavors blend and the mixture thickens slightly.
  
  

4. Prepare the Tadka (Tempering)

• Heat ghee in a small pan.
  
  

• Add mustard seeds and let them splutter.
  
  

• Add cumin seeds, crushed garlic, green chilli, curry leaves, and a pinch of hing.
  
  

• Sauté for a few seconds until fragrant.
  
  

• Add chopped coriander leaves and mix.
  
  

5. Combine and Serve

• Pour the tadka over the hot sambar rice and mix gently.
  
  

• Serve warm with papad, pickle, or a simple vegetable fry.
  
  

• Optionally, drizzle a little extra ghee on top for richer flavor.

Expert Tips

Roast the Dal Lightly

• Dry roasting toor dal before cooking enhances its nutty aroma and gives a deeper flavor to the sambar rice. Avoid over-roasting, or it can taste bitter.
  

Rinse Rice Properly

• Wash the rice once or twice until the water runs clear. This removes excess starch, preventing the rice from turning too sticky while cooking with dal.
  

Tamarind Matters

• Always soak fresh tamarind in warm water for 15–20 minutes and extract the pulp. Tamarind paste is convenient, but fresh tamarind gives a more authentic tangy flavor.
  

Cook Dal and Rice Together

• Pressure cooking rice and roasted dal together saves time and allows the flavors to meld. Make sure the water quantity is correct — too much makes it soupy, too little makes it dry.
  

Add Spices at the Right Time

• Mix sambar powder, red chilli, and salt after cooking the rice and dal to preserve their vibrant flavors. Simmer for a few minutes for the taste to develop.
  

Perfect Tadka (Tempering)

• Tempering in ghee with mustard seeds, cumin, garlic, curry leaves, and hing gives a burst of aroma. Add it last and pour immediately over hot sambar rice for maximum flavor.
  

Optional Vegetables

• Traditional sambar rice often includes vegetables like drumstick, carrots, or brinjal. Add them during the pressure cooking stage for a wholesome meal

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