When I asked my facebook friends about there favourite one pot meal recipes, there were so many answers…..of which one caught my attention and that was Sambar Sadam…..mentioned by Dershana. This recipe was there in my mind since so long….but never tried making it. I have searched for the recipe too…but never tried my hands on it….but when Dershana mentioned it…I asked her for the recipe….she took out time and made it for me and posted it on her blog. From then to now, I have made this recipe many a times and I love it a lot. Thank you Dershana for sharing it….
One thing I love the most of about this recipe is the medley of flavours. An aromatic tadka and flavoursome spices make this recipe very unique. It’s simple to make and can be made in less time too. It can also be a lunch box recipe. You may be wondering by seeing the pictures in the recipe…as and when Dershana has posted the recipe in her blog, I was so tempted by it and made it on the same day…took 1-2 snaps to show her.
The aroma coming from the recipe made me dam hungry and so I had it in no time. The later ones are taken when I made it for another time and at that time, my lil MM was around me when I was clicking and to add more fun sun started playing hide and seek. So the result is in front of your eyes. But trust me Sambhar Sadam was super yummy…..finger licking good…
RECIPE SOURCE: The Footloose Chef
- 1 cup Rice
- 1 cup Toor dal
- 1 cup Mixed Vegetables (Carrots, Potatoes, Green Peas}
- 1 Onion, sliced
- 1 Tomato, sliced
- 1 tbsp. Coriander powder
- ½ tbsp. Ginger-Garlic paste
- ¼ tbsp. Turmeric powder
- ½ tbsp. Red chilli powder
- 2 Cloves
- 2 Cardamons
- 1 2 inch stick Cinnimon
- Pinch Asafoetida (Hing)
- 2 tbsp. thick Tamarind paste
- 10-12 Curry leafs
- 2 tbsp Coriander leaves, minced
- ½ tbsp. Cumin/Jeera
- 2 dry Red chillies
- 2 sprigs Curry leaves
- 3 tbsp. Peanuts
- In a pressure cooker, add the ingredients listed above except tamarind paste, coriander leaves and salt with little water. Cook till dal turns soft and rice gets cooked. (4-5 whistles).
- Once the pressure settles, add tamarind paste, minced coriander leaves and salt. Mix well and cook on low flame for another 5-10 minutes.
- Add oil to heavy bottom cooking vessel and to this add cumin and when it starts to splutter, add dry red chilies and curry leaves. Now add peanuts and fry.
- Add this tempering to the cooked rice mixture. Serve hot with papad or potato chips.