Entree: India – Tamil Nadu – சாம்பார் சாதம் ➤ Sambar Sadam (Rice mixed with tangy lentil-vegetable sambar, a savory tamarind-based stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1 1/2 cups (300 g) raw white rice (sona masoori or jasmine), rinsed
- 1/2 cup (100 g) toor dal (split pigeon peas), rinsed
- 4 cups (960 ml) water for cooking rice and dal plus additional as needed
- 2 cups (300 g) mixed vegetables (e.g., carrot, eggplant, drumstick), chopped into bite-size pieces
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 tbsp (15 g) tamarind paste
- 2 tbsp (30 g) sambar powder (store-bought or homemade)
- 1/2 tsp (2 g) turmeric powder
- 1 to 1 1/2 tsp (5–7 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1.5 g) fenugreek seeds (optional)
- 1/2 tsp (1 g) asafoetida (hing) powder
- 8–10 curry leaves
- 2 tbsp (8 g) chopped cilantro (coriander leaves) for garnish

Instructions

1. In a pot, combine the rinsed toor dal with 2 cups (480 ml) water, 1/4 tsp (1 g) turmeric and a pinch of salt. Bring to a boil, then simmer covered until dal is very soft and breaks easily, about 20–25 minutes. Mash or lightly puree and keep warm.
2. In a separate pot cook the rice: combine rinsed rice with 2 cups (480 ml) water and a pinch of salt, bring to a boil then simmer covered until tender, about 15–18 minutes. Fluff and set aside.
3. In a large saucepan heat oil or ghee over medium heat. Add mustard seeds and fenugreek if using; when mustard seeds pop add asafoetida, curry leaves and chopped onion. Sauté until onion is translucent.
4. Add chopped vegetables, tomatoes, remaining turmeric and sambar powder. Sauté for 2–3 minutes, then add about 1 to 1 1/2 cups (240–360 ml) water. Cover and simmer until vegetables are tender, about 8–10 minutes.
5. Stir the cooked dal into the vegetable-sambar base, add tamarind paste and simmer 5 minutes to marry flavors; adjust consistency with water and salt to taste. The sambar should be flavorful and slightly soupy.
6. To make sambar sadam, add the cooked rice to the sambar pot and gently fold to combine evenly, or serve sambar ladled over bowls of rice per serving.
7. Garnish with chopped cilantro and serve hot with papad or a simple vegetable stir-fry.