PRESSURE COOKER SAMBAR RICE

Sambar Sadam is a popular lunch recipe from Tamil Nadu. Also known as bisibelabath, this recipe is made of rice pressure cooked with dal, vegetables and spices.

INGREDIENTS

1 cup - Rice 

1 cup - tur dal 

1/4 tsp - Turmeric powder 

3 tsp - sambar/spice powder 

1.5 tsp - salt 

1 - tamarind, small marble size shredded into tiny bits OR 

1/2 tsp - Tamarind paste 

2 cups - chopped vegetables 

1 cup - chopped Tomatoes 

1 cup - sliced Onion 

For seasoning: 

2 tbsp - Ghee 

1/4 tsp - Mustard Seeds 

1 pinch - Fenugreek seeds 

1 pinch - Asafoetida 

4 - broken Red Chillies 

Curry leaves, a few

METHOD

• Wash rice and dal together and put them into a big vessel that will fit into your pressure cooker.
• Add the chopped vegetables (chop them slightly big so that they do not melt while pressure cooking), chopped tomatoes, sliced onion, tamarind, sambar powder, turmeric powder and salt.
• Heat ghee in a seasoning ladle and add mustard seeds.
• When the mustard splutters, add fenugreek seeds, asafoetida, broken red chillies and curry leaves and fry till the seasoning gives out a pleasant aroma.
• Pour the seasoning into the vessel containing all the ingredients.
• Add 6 cups of water, stir, and pressure cook for three whistles.
• Once the pressure subsides, open and stir the sambar saadam.
• Garnish with salted cashew nuts.
• Serve hot with warm ghee drizzled on top.