Go Back
+ servings
Print Recipe
5 from 1 vote

Sambhar Rice {Sambhar Sadam} - One Pot Easy Pressure Cooker Meal

Sambhar Rice or Sambhar Sadam - Easy One pot recipe in pressure cooker. It is a combination of Rice & Dry Legumes cooked together.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Indian
Servings: 6 -8
Author: Sonal Gupta @ simplyvegetarian777

Ingredients

  • Rice - 1 cup. I used Basmati. You may use any quality.
  • Toor / Arhar Dal - 2/3 cup
  • Curry leaves - 10 to 12
  • Water - 6 to 8 cups

Vegetables

  • Ginger - 1 large piece julienned
  • Green Chillies - 2 slit fine
  • Onion - 1 medium chopped in small pieces
  • Toamto - 3 small chopped in small pieces
  • Lauki/Doodhi - 1 cup chopped in small pieces
  • Carrots - 2 chopped in small pieces
  • Peas - 1/4 cup optional

Oil & Spices

  • Oil - 1 tbsp
  • Hing/Asafetida - fat pinch
  • Black mustard seeds - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Methi/Fenugreek seeds - 1/4 tsp
  • Haldi/Turmeric - 1 tsp
  • Sambhar powder - 3-4 tbsp. Use readymade or home made. I use MTR Brand
  • Salt - 2 tsp or to taste
  • Tamarind Concentrate - 1 tbsp or more to taste

Tempering

  • Ghee - 1 tbsp
  • Black Mustard Seeds - 1 tsp
  • Red Chillies Whole Dry - 2
  • Chana Dal - 1/2 tsp
  • Urad Dal - 1/2 tsp
  • Curry leaves - 4 to 5
  • Red Chili owder - 1/2 tsp or to taste

Instructions

  • wash and soak the rice and toor dal together till ready to be used. Chop the vegetables and set aside.
  • Heat 1 tbsp ghee in the pressure cooker. Add asafetida, black mustard seeds, cumin seeds and fenugreek seeds and curry leaves to the hot ghee. Reduce the heat now and add green chillies, ginger and onion to the cooker.
  • Cook the onions till soft and pink. Add all the other vegetables, turmeric powder and sambhar powder to the cooker. Mix and stir. Cook for 2-3 minutes till the spice is mixed well.
  • Now drain the water from soaked rice and dal. Add rice and dal to the pressure cooker along with salt and water. Stir well. Use 6 cups if you do not like runny consistency. Use 8 cups if you like runny consistency.
  • Close the pressure cooker and put on the weight of the cooker. After the 1st whistle, lower the heat to simmer and cook further on low heat for about 7-8 minutes. Switch off the heat.
  • Let the pressure escape on its own. Once the pressure of the cooker is released, open it slowly. Add the Tamarind pulp and stir well. You do not have to cook the pulp since it is concentrate and already cooked.
  • Sambhar RIce is ready. Now we will make Tempering.

Making TEMPERING

  • Take a small pan and heat 1 tbsp ghee in it. Lower the heat, add black mustard seeds, chana dal, urad dal, dry red chili and curry leaves to the hot ghee. Once the mustard seeds splutter, add red chili powder and switch off the heat. Tempering is ready.

SERVING

  • Serve the Sambhar Rice or Sambhar Sadam in a bowl and add hot ghee tempering on top of it.
  • Enjoy it warm.

Notes

If you do not have time to chop the vegetables, then use the pre chopped frozen sambhar vegetables mix.
You can use home made or market bought SAMBHAR MASALA. I use MTR brand and it has never disappointed me.
You can use the spice level and tamarind to your taste, either by decreasing or increasing the heat and sour flavors of the dish. There is nothing right or wrong.