The rice is a meal on its own. Nutritious. Wholesome Yum! I have chosen to cook the rice and sambar separately and then mix them and let the rice soak up the flavours of the curry and finally serve with Poppadoms/papads.The Sambar can be stored away for another day too for idlis and dosas. Here’s the recipe.
Basmati Rice : 2.5 gms (approx 350 gms)
Water : 4.5 cups
Soak the rice for about 30 mins.
In a pressure cooker, add water and let it boil. Add the rice and a few drops of oil. Pressure cook on low medium flame for 2 whistles. Keep it aside.
Serves : 5
Toor Dal : 1 cup (my cup measures 160 ml)
Vegetables : Carrots, beans and Drumsticks 1/2 cup each
Tomato : 1
Garlic pods : 2-3, medium sliced
Oil : 2 tsp
Ghee/Clarified butter : 3 tsp
Mustard : 1 tsp
Cumin/Jeera : 1/2 tsp
Red chillies : 3 broken
Asafoetida a generous pinch
Peppercorns : 5 crushed
Coriander leaves : a handful
Tomato : 1 Medium
Shallots : 5-6 peeled and halved (Indian variety)
Sambar powder : 2 tsp , I used store-bought Shakthi masala powder
Tamarind : a large marble size soaked in 1/4 cup hot water
Soak toor dal for about 30 mins. In a pressure cooker/pressure pan add water and place the bowl with enough water to immerse inside the cooker.
Pressure cook for about 3 whistles.
After removing from heat, mash up the dal a bit add the chopped vegetables (beans, carrot and drumstick) with chopped tomato and garlic.
Pressure cook again for 2 whistles.
Heat pan, add oil, ghee and heat up. Add mustard wait for it to splutter
Once done add red chiilies, curry leaves, pepper. Stir for about 30 seconds
Now add asafoetoda and shallots. (I didnt add shallots as I didnt have them )Saute for about a minute
Now add the chopped tomatoes and coriander leaves. Saute till they turn a bit mushy
Add the cooked Dal and vegetables. Finally add the tamarind water and let it cook. Add 3/4 cup water and salt and let it come to a boil
Once boiled , set apart a little of the sambar to the remaining sambar, add rice. It should be a little watery as it will absorb sooner. In about 3-4 mins your rice is ready.
Serve hot with papad, potato fries, fried fish or chicken
Local picks :
Toor Dal is the Katoomba brand
I added frozen drumsticks
Rice : Khaas brand (Green pack)