Sambhar sadam is a perfect one pot meal for bachelors and working women. Usually when I'm not in a mood to cook or when I want something vegetarian and healthy I prefer making this Sambhar sadam. Sambhar sadam and potato curry makes a complete South Indian meal.
Lentils :
The major ingredient in this recipe is Toor dal which has a rich source of protein in it. The superbly high content of fibre in lentils enhances the digestive health. It is low in calories and fat content.
Ingredients :
Rice - 1 cup
Toor dal - 1/2 cup
Tamarind - a small lemon sized ball
Shallots / Pearl Onion - 8 or 9
Tomato - 1 medium sized
Salt to taste
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/3 tsp
Hing - a pinch
Oil - 3 tsp
Ghee - 5 tsp
Vegetables ( you can use your choice of veggies too ) :
Brinjal - 2
Ladies Finger - 4
Carrot - 1
To grind :
Bengal gram / Kadalai paruppu - 1 tsp
Red Chillies - 5 ( adjust according to your tolerance )
Coriander seeds - 1 tsp
Pepper corns - 1/4 tsp
Coconut - 1/4 cup grated
Oil - 1 tsp
Fry everything in a tsp oil adding coconut in the end and grind to a fine paste. Keep it aside.
Preparation :
1. Wash vegetables and cut into julienne.
2. Soak tamarind in 2 cups of boiling water and extract its juice and discard the pulp.
3. Peel onions and keep them ready. Chop tomato finely.
4. Soak rice in water for 15 mins and keep aside.
5. Soak toor dal in hot water for 15-20 mins in just enough water to to soak the dal.
Method :
1. Heat oil in a pressure cooker.
2. Add mustard seeds. Once mustard splutters, add curry leaves fenugreek seeds and hing and saute for a few seconds.
3. Add pearl onions and saute till they turn pink. Now add chopped tomatoes and saute till they turn mushy.
4. Now add the other vegetables and saute for a min. Add salt and turmeric powder and mix well. Saute for a min.
5. Add the ground paste and mix well until the vegetables are coated well with the masala for approximately 1 min.
6. Add the rice and dal and mix well. Now add in the 2 cups of tamarind water and 3.5 cups of water and mix weel.
7. Cover and pressure cook for 7 whistles. Once pressure goes down, add 6 tsp ghee and mix well.
8. Garnish with Coriander leaves and serve hot with some papads or onion raitha.
Note :
1. Do not hesitate as I have mentioned around 5.5 cups of water to be used ( 2 cups of tamarind water and 3.5 cups of water ). I have tried it 4 to 5 times and it never failed even once.
2. Dal is soaked in hot water to just reduce the cooking time of dal.
3. Melt the 6 tsp of ghee and add it finally and mix to enhance the flavor of sambar sadam.
4. Sambhar sadam turns thick as it cools down so add very little water and boil to make it a little runny. If it is very runny then again put the cooker on stove for a whistle and switch off the flame.
Lentils :
The major ingredient in this recipe is Toor dal which has a rich source of protein in it. The superbly high content of fibre in lentils enhances the digestive health. It is low in calories and fat content.
Ingredients :
Rice - 1 cup
Toor dal - 1/2 cup
Tamarind - a small lemon sized ball
Shallots / Pearl Onion - 8 or 9
Tomato - 1 medium sized
Salt to taste
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/3 tsp
Hing - a pinch
Oil - 3 tsp
Ghee - 5 tsp
Vegetables ( you can use your choice of veggies too ) :
Brinjal - 2
Ladies Finger - 4
Carrot - 1
To grind :
Bengal gram / Kadalai paruppu - 1 tsp
Red Chillies - 5 ( adjust according to your tolerance )
Coriander seeds - 1 tsp
Pepper corns - 1/4 tsp
Coconut - 1/4 cup grated
Oil - 1 tsp
Fry everything in a tsp oil adding coconut in the end and grind to a fine paste. Keep it aside.
Preparation :
1. Wash vegetables and cut into julienne.
2. Soak tamarind in 2 cups of boiling water and extract its juice and discard the pulp.
3. Peel onions and keep them ready. Chop tomato finely.
4. Soak rice in water for 15 mins and keep aside.
5. Soak toor dal in hot water for 15-20 mins in just enough water to to soak the dal.
Method :
1. Heat oil in a pressure cooker.
2. Add mustard seeds. Once mustard splutters, add curry leaves fenugreek seeds and hing and saute for a few seconds.
3. Add pearl onions and saute till they turn pink. Now add chopped tomatoes and saute till they turn mushy.
4. Now add the other vegetables and saute for a min. Add salt and turmeric powder and mix well. Saute for a min.
5. Add the ground paste and mix well until the vegetables are coated well with the masala for approximately 1 min.
6. Add the rice and dal and mix well. Now add in the 2 cups of tamarind water and 3.5 cups of water and mix weel.
7. Cover and pressure cook for 7 whistles. Once pressure goes down, add 6 tsp ghee and mix well.
8. Garnish with Coriander leaves and serve hot with some papads or onion raitha.
Note :
1. Do not hesitate as I have mentioned around 5.5 cups of water to be used ( 2 cups of tamarind water and 3.5 cups of water ). I have tried it 4 to 5 times and it never failed even once.
2. Dal is soaked in hot water to just reduce the cooking time of dal.
3. Melt the 6 tsp of ghee and add it finally and mix to enhance the flavor of sambar sadam.
4. Sambhar sadam turns thick as it cools down so add very little water and boil to make it a little runny. If it is very runny then again put the cooker on stove for a whistle and switch off the flame.
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Yummy! Love this easy to follow recipe of traditional south indian delicacy!
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