At the outset, Sambhar Saadam (Saadam - Tamil for Rice) and Bisi Bele Bhath (BBB) are different although they look similar. The former has its roots in Tamilnadu while BBB is the heartland of Karnataka cuisine. Sambhar rice is quicker to make, requires less preps and presents itself as a yummy One Pot Meal when you are pressed for time. With Toor Dal, Sambhar Powder, Rice and a few veggies you are all set to cook and devour a meal in less than 30 mins. Team it with some papad and some curd and you are ready to go. Toor Dal is the main ingredient I picked for this week's theme of Blogging Marathon. It would be used in three different ways, today's version being in the rice format. Let's hop over for the recipe. Check out my fellow marathoners here. Linking this to Blogging Marathon and also to PJ who is hosting Susan's MLLA # 57.
Prep time : 10 mins | Cook time : 15 - 20 mins | Serves : 4
Difficulty level : Easy
One Pot Meal with mixed veggies, lentils and rice
Toor Dal - 1/2 cup
Rice - 1 cup (use short grained variety)
Sambhar Powder - 2 TBSP (I use homemade version, but you could try with store bought too)
Salt - to taste
Mixed veggies chopped - 2 cups (Carrots,French Beans,Turnips,Summer Squash,Ash gourd)
Turmeric Powder - 1/2 TBSP
Onions - 1 (optional - I did not use)
Tomatoes - chopped - 1 large
Oil / Ghee - 2 tsp
Tempering : Mustard Seeds, Curry leaves, Roasted peanuts, broken red chillies (2)
Soak the Toor Dal in warm water while you chop the veggies. The mixed veggies indicated are my choice, you can substitute with whatever else you like.
Wash and drain rice.
In a small pressure pan, add the Soaked Dal, washed rice and veggies. Add the turmeric and half the salt, enough water and pressure cook for 3 - 4 whistles.
Meanwhile saute the tomatoes with half the oil along with salt & sambhar powder till the tomatoes turn mushy. If using onions, saute them along with the tomatoes.
Once the rice- dal mixture is cooked and pressure releases, add enough hot water (about 1 - 1.5 cups) to get a semi solid consistency. On a low simmer, tip in the sauteed tomatoes too. Let it simmer for a while, approx 5 - 6 mins till the raw smell disappears. Check for salt and spices.
Switch off the stove. Prepare the tempering with the remaining oil. Once the mustard splutters and the chillies and peanuts are slightly roasted, pour the tempering over the sambhar rice.
Serve hot with papad and curd.