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Sambar Rice

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Sambar Rice is a comforting South Indian one-pot meal made with cooked rice, lentils, vegetables, tamarind, and aromatic spices. It’s hearty, tangy, and perfect for lunchboxes, everyday meals, or festive feasts.

Ingredients

  • 2 cups cooked rice (soft and slightly mushy)
  • 1/2 cup toor dal (pigeon peas)
  • 1.5 tablespoons tamarind pulp
  • 1.5 cups mixed vegetables (carrot, beans, drumstick, pumpkin, brinjal, etc.)
  • 1 onion (optional, sliced)
  • 1 tomato, chopped
  • 2 teaspoons sambar powder
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 3 cups water (adjust as needed)
  • 1 tablespoon oil or ghee
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 dried red chilies
  • 810 curry leaves
  • 1 pinch asafoetida (hing)
  • 2 tablespoons chopped coriander leaves (for garnish)

Instructions

  1. Rinse and pressure cook toor dal with 1.5 cups water and turmeric powder until soft (3–4 whistles). Mash and set aside.
  2. In a pot, cook chopped vegetables (and onion if using) with 1 cup water, salt, and turmeric until tender.
  3. Add tamarind pulp, chopped tomato, and sambar powder. Simmer for 5–7 minutes until the raw smell of tamarind fades.
  4. Add the mashed dal and cooked rice to the pot. Mix well. Adjust consistency by adding more water if needed.
  5. In a small pan, heat oil or ghee. Add mustard seeds, cumin seeds, dried red chilies, curry leaves, and hing. Let them splutter.
  6. Pour the tempering over the sambar rice mixture and stir gently to combine.
  7. Simmer for another 2–3 minutes. Adjust salt and garnish with chopped coriander leaves.
  8. Serve hot with appalam, curd, or pickle.

Notes

  • Use soft-cooked rice for authentic texture—sona masoori works best.
  • Adjust tamarind and sambar powder based on preferred tang and spice levels.
  • Use oil instead of ghee for a vegan version.
  • Sambar rice thickens on sitting—add hot water before reheating.
  • Add a spoon of ghee while serving for extra flavor.

Nutrition