Sambhar Saadam Recipe | சாம்பார் சாதம் செய்வது எப்படி | Simple and Quick One Pot Meal

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, homemade 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. Soaked Toor dal is mostly used in place of any other dal here, although for rushed mornings, you can also use moong (split green dal) or masoor (split red lentil) with slightly varying results.  

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Prep time : 10 mins | Cook time : 15 - 20 mins | Serves : 2~3

Difficulty level : Easy

One Pot Meal with mixed veggies, lentils and rice

Ingredients:

Toor Dal - 1/2 cup

Rice - 1 cup (use short grained variety)

Sambhar Powder - 2 TBSP (I use my homemade version, but you could try with store bought too)

Salt - to taste

Mixed veggies chopped - 2 cups (Carrots,French Beans,Turnips,Squash,Ash gourd etc)

Turmeric Powder - 1/2 TBSP

Onions - 1 (optional - I did not use)

Tomatoes - chopped - 1 large OR thick Tamarind paste - 1 TBSP (or light tamarind extract 1/4 cup)

Oil / Ghee - 2 tsp (skip ghee for vegan)

Tempering : Mustard Seeds, Curry leaves, Roasted peanuts, broken red chillies (2)

PIN FOR LATER

Method:

1. 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.
2. Wash and drain rice. 
3. 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.
4. 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.
5. 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. 
6. 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. 
7. Serve hot with papad and curd.

Updating this post with new pictures and text as part of Foodies_RedoingOld Post series where we revisit old posts with new text n pics.