Sambar saadham is a wholesome dish that fills your tummy with healthy vegetables of your desired choice. It goes amazing with pickle or pappad or any type of pachchadi and makes an amazing lunch box recipe for your kids. Sambar Saadham is originated from Tamil Cuisine and famous all over South Indian Restaurants.
Sambar Saadham is one of the everyday meals that is cooked with dal, rice and mixed vegetables. It is a protein-packed dish with nutritious contents. It is one of my favourites and I wish to cook sambar rice often at our home. I use different types of vegetables each time as per the availability of veggies. In this recipe, I have added moringa leaves since I had them. You can either add or skip them. Here, I have shared one of the easiest methods so beginners can try this recipe. It is a time-consuming recipe. So try this yummy Sambar Sadam, and let me know how it turned out for you.
You may like my other Rice Varieties. Do check them here for more recipes.
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Sambar Saadham
Equipment
- Pressure Cooker
Ingredients
- ½ cup Toor dal Washed
- 1 cup Rice Washed
- 8 Nos Shallots chopped
- 1 Brinjal Chopped
- 1 Tomato Chopped
- 1 Carrot Chopped
- 1 bowl Moringa leaves Optional
- 3 Green Chillies slit
- 2 tbsp Coriander Leaves
- 1 tsp Turmeric Powder
- 2 tbsp Sambar Masala
- 2 tbsp Chilli Powder
- 1 Lemon Sized tamarind pulp
- 1 tsp Asafoetida Hing powder
- Few Coriander leaves
- 4 tbsp Coconut oil
- 1 tsp Mustard Seeds
- Few Curry leaves
Instructions
- Wash the toor dal and rice and soak it for 15 mins.
- Heat oil in a cooker. Add mustard seeds. Let it sizzle. Then add curry leaves.
- Add shallots and saute them until they become translucent.
- Add green chillies, brinjals and carrots. Saute them for 5 to 8 mins.
- Next, add other vegetables such as tomatoes, potatoes, moringa leaves and coriander leaves. Season it with the required amount of salt. Saute them for a few mins.
- Add tamarind pulp and boil it for a few mins.
- Add all the spices and saute them until the raw smell of the spices goes off.
- Add asafoetida powder.
- Add 4 cups of water and bring it to a boil.
- Add washed toor dal and rice. Mix it gently.
- Close the cooker and cook for 3 whistles.
- Once the pressure is released, open the cooker and fluff the rice gently.
- Serve hot.
Notes
- I have added only limited vegetables, but you can add more vegetables of your choice.
- If you are adding moringa leaves, then saute them for at least 5 to 8 mins.
- Tamarind pulp and spices can be added as per your taste.
PICTURE REPRESENTATION OF SAMBAR SAADHAM RECIPE
Wash the toor dal and rice and soak it for 15 mins.
Heat oil in a cooker. Add mustard seeds. Let it sizzle. Then add curry leaves.
Add shallots and saute them until they become translucent.
Add green chillies, brinjals and carrots. Saute them for 5 to 8 mins.
Next, add other vegetables such as tomatoes, potatoes and coriander leaves. Season it with the required amount of salt. Saute them for a few mins.
Add Moringa leaves. Saute them for at least 5 to 8 mins.
Add tamarind pulp. Boil it for a few mins.
Add all the spices. Saute them until the raw smell of the spices goes off.
Add in asafoetida powder.
Add in 4 cups of water. Bring it to a boil.
Add washed toor dal and rice. Mix it gently.
Close the cooker and cook for 3 whistles.
Once the pressure is released, open the cooker and fluff the rice gently.
Sambar Saadham is ready to serve hot.
