Lunch Box Recipes, Lunch Recipe, One Pot Meal, Rice Recipes, Sambhar Sadham
Rice - 1 cupI used Sona Masoori
Toor dal / Tuvaram Paruppu - 1/3 cup
Vegetables of your choice - 3 cupsI used onions, tomatoes, drumstick, potatoes and carrot
Tamarind - a lemon size ball
Sambhar powder - 1 tsp
Turmeric powder - 1/2 tsp
Asafetida - 1/4 tsp
Jaggery / Brown sugar - a small piece
Curry leaves - few
Oil - 1 tbsp
Salt - to taste
To fry together and grind -
Coriander seeds / dhania - 1 1/2 tbsp
Chana dal / kadalai paruppu - 1 tbsp
Urad dal / Ullutham paruppu - 1 tsp
Red chilies - 7 or 8adjust based on your spice level
Black pepper - 1/2 tsp
Fenugreek seeds / Vendhayam - 1/2 tsp
Coconutgrated - 1/4 cup
oil - 1 tsp
Cook the rice and toor dal separately and keep them aside. Mash the toor dal well and gently mash the rice as well. I like my sambhar sadham a little on the grainy side, so I don't mash my rice too much.
Soak the tamarind in hot water ( about 2 cups) and squeeze the juice.
Chop all the vegetables and keep the ready.
Fry all the ingredients mentioned under the list and once it cools down, grind it into a smooth paste adding a little water as needed.
In a heavy bottom pan, heat 1 tbsp of oil and add the pearl onions. Saute it for 2 to 3 minutes in medium heat and then add the rest of vegetables.
Fry the vegetables for about 5 minutes and add the extracted tamarind water.
Add the sambhar powder, turmeric powder and salt and let the mixture boil well. The raw smell of the tamarind should disappear and also the vegetables should be cooked. Make sure that the vegetables still maintain their shape and not become mushy.
At this stage, add the ground paste and mix well. Let it come to a gentle boil and then add the cooked toor dal. Mix well and let the sambhar boil for 5 to 7 minutes in low heat.
Add the cooked rice and mix well. make sure that there are no lumps in the rice.
Let the sambhar sadham simmer for 5 to 7 minutes in very low flame.