Wednesday, January 18, 2012

Sambar Sadham


Oi l - 1 tbspn
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Curry leaves - a few
Ginger grated - 1 tsp
Salt - as per taste
Hing - 1/4 tsp
Turmeric powder - 1/4 tsp
Tamarind - small lime size ball
Thur dhal - 1/3 cup
Rice - 2/3 cup
Sambar Powder - 2 tbspns
Coconut grated - 2 tbspns
Ghee - 2 tbspns
Coriander leaves - chopped, to garnish
Veggies (any veggies of your choice) 
Onion Sliced - 1/2 cup
Carrot - 1, chopped
Brinjal - 2, chopped
Peas - a handful
Capsicum - 1 small, chopped
Tomato - 1, chopped

Soak tamarind in 1.5 cups of warm water.
Heat oil in a pressure cooker. Add mustard seeds, curry leaves and fenugreek seeds. When mustard seeds crackle, add ginger and all the veggies one by one. Sprinkle salt  and hing. Fry for 5 minutes.
Extract 2 cups of tamarind water and add it to the veggies. Add sambar powder, turmeric powder, coconut and salt. Rinse rice, dhal and add them to the veggies. Add 2.5 cups of water.
Close the lid and pressure cook for 6-7 whistles (till rice and dhal become mushy).
When pressure is released, open the lid and garnish with coriander leaves. Drizzle ghee just before serving. Serve hot with raita and pappad.
Tip:  Use 2 cups of tamarind water and 2.5 cups of water for 1 cup of rice and dhal mixture.
You may soak thur dhal in warm water for 30 minutes before pressure cooking just to make sure it is fully cooked. 

Recipe Courtesy: Indian Vegetarian Kitchen

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