Sambar Sadam
A sumptuous one-pot delight of aromatic royal Ponni rice simmered in a delectable lentil and vegetable stew, called Sambar in Southern India.
Ingredients
For Sambar Masala Paste:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon chana dal (split chickpeas)
1 tablespoon urad dal (split black gram)
1 teaspoon fenugreek seeds
4-5 dry red chilies
1 tablespoon grated coconut (optional)
1 tablespoon oil
For Sambar Rice:
1 cup Royal® Ponni Boiled Rice
1/2 cup Toor dal (split pigeon peas), rinsed and soaked for 30 minutes
2 cups mixed vegetables (such as carrots, beans, potatoes), chopped
1 onion, chopped
2 tomatoes, chopped
1 tablespoon tamarind paste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon asafetida (hing)
8-10 curry leaves
2 tablespoons sambar masala paste
1 tablespoon sambar powder
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoons oil or ghee
Fresh coriander leaves for garnish
Preparation
- Heat 1 tablespoon of oil in a pan over medium heat.
- Add coriander seeds, cumin seeds, chana dal, urad dal, fenugreek seeds, and dry red chilies to the pan.
- Roast the spices until fragrant and lightly golden brown.
- Add grated coconut (if using) and roast for another minute.
- Remove from heat and let the mixture cool.
- Grind the roasted spices into a fine paste using a spice grinder or blender. Set it aside.
- Rinse Toor dal under cold water until the water runs clear. Drain and set aside.
- Bring 1 3/4 cups of water to a boil in a saucepan with a tight-fitting lid. Once the water is boiling, add 1 cup of rice Royal® Ponni Rice, cover and reduce heat to a simmer. Cook for 15 minutes or until water is absorbed. Once cooked, set aside.
- Turn on the Instant Pot and select the “Sauté” function.
- Heat oil or ghee in the Instant Pot inner pot. Add mustard seeds and cumin seeds. Let them splutter.
- Add chopped onion and sauté until translucent.
- Add chopped tomatoes, mixed vegetables, rinsed Toor dal, tamarind paste, sambar masala paste, sambar powder, turmeric powder, and salt to the Instant Pot. Mix well.
- Add 3 cups of water and stir to combine.
- Close the Instant Pot with its lid, ensuring the venting knob is set to the “Sealing” position.
- Cancel the “Sauté” function and select the “Pressure Cook” or “Manual” setting. Set the timer for 10 minutes at high pressure.
- Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick pressure release by turning the venting knob to the “Venting” position.
- Open the lid carefully and add the cooked Royal® Ponni boiled rice to the sambar mixture in the Instant Pot. Mix well.
- Now, heat oil or ghee in a small pan over medium heat.
- Add mustard seeds and let them splutter.
- Add cumin seeds, asafetida, and curry leaves. Sauté for a few seconds until fragrant.
- Pour the tempering over the cooked sambar rice mixture in the Instant Pot and mix well.
- Garnish with fresh coriander leaves.
- Serve hot Sambar Sadam with papad or raita.
- Enjoy the flavorful and comforting Sambar Sadam prepared using Royal® Ponni Boiled Rice!
