Sambar is a nutritious, versatile dish that can be paired with rice, idli, dosa and just about any other south Indian snack. Sambar makes a great lunch or dinner dish.
Prep Time

15 mins mins

Cook Time

30 mins mins

Total Time

45 mins mins

Serves

4

Ingredients

  • For Steamed Rice:
  • 2 cups Laila Basmati Rice
  • 3 cups of water
  • Salt to taste (optional)
  • For Sambar:
  • 1/2 cup of toor dal
  • 1 cup of tamarind water
  • 1 onion, sliced long
  • 1 carrot, cubed
  • 1 potato, cubed
  • 1 drumstick, cut into 4" pieces
  • 1/4 tsp of turmeric powder
  • 2 green chillies, slit
  • 3 tbsp of fresh sambar powder
  • 1 small bunch of coriander leaves, chopped, for garnish
  • For Tempering:
  • 1 tbsp of coconut oil
  • 1/2 tsp of black mustard seeds
  • 5-6 fenugreek seeds
  • 1/2 tsp of hing
  • Curry leaves
  • 4-5 shallots, sliced

Method

  • For Steamed Rice:
  • In a small-to-medium saucepan, rinse the rice 2-3 times with cool water.
  • Add water to approximately 1 inch or 1 finger joint above the rice.
  • Add salt if desired.
  • Cook on medium to medium high heat until the water has boiled down to the level of the rice.
  • Reduce heat to low. Cover and continue to cook for 12-15 minutes. Do not stir or uncover.
  • Turn off heat and allow rice to steam undisturbed for at least 15 minutes.
  • Fluff with a fork before serving.
  • For Sambar:
  • Cook the dal with water in a pressure cooker until it's soft and completely mushy.
  • For tamarind water - soak a small ball of tamarind in warm water and squeeze to extract the juice. Discard pulp and seeds.
  • Cook the vegetables and green chillies in the tamarind water. Add one more cup of water until soft.
  • Add the sambar powder and the cooked toor dal. Bring to boil.
  • Adjust water according to obtain preferred consistency.
  • Now heat the oil for tempering in a small pan. Add the mustard seeds and when they pop, add the rest of the spices.
  • Once the shallots turn golden brown, put this into the prepared sambar.
  • Garnish with chopped coriander leaves and serve hot with Laila Basmati rice.
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