Hot Sambar Saadham topped with ghee with a side of appalam! Now how does that sound? And if that can be done in less than 30 mins - what is better than that!
This is one of my family's favorite and mostly a regular Sunday meal. This is very healthy since it has lots of vegetables, less rice and lots of lentils. It's a perfect power packed lunch at one shot.
Serves 4
Ingredients Required:
Raw Rice - 1 cup, soaked for 20 minutes (till you prep all the vegetables)
Toor Dhal - 1/2 cup, soaked for 20 minutes (till you prep all the vegetables)
Shallots - 10, peeled and halved
Tomato - 1, diced
Coconut Oil - 1 tblsp
Tamarind Paste - 1 tblsp
Turmeric Powder - 2 tsp
Vegetables - 4 - 6 cups, cubed into large chunks (any veg of your choice, I used the below)
Brinjal
Potato
Sweet Potato
Beans
Carrot
White Pumpkin
Yellow Pumpkin
Chayote
Broad Beans
Peas
Spice Powder:
Coriander Seeds - 2 tblsp
Channa Dhal - 2 tblsp
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Coconut - 1/4 cup
Red Chilli - 8 (or depending on your spice level)
Coconut Oil - 1 tblsp
To Season:
Ghee - 3 tlsp
Mustard Seeds - 2 tsp
Curry Leaves - few
Cilantro - 1 tblsp - finely chopped
Hing - big pinch
How to make?
In a pan, add the coconut oil and fry all the ingredients under the 'Spice Powder' section till aroma arises and grind to a coarse paste along with water as required. Set aside.
Set IP in saute mode, add the coconut oil, add the shallots and fry for a min. Add the tomato and all other vegetables. And saute for a min.
Add the soaked rice, toor dhal, salt, tamarind paste, turmeric powder.
Add the spice paste.
Add 5 cups of water and give a good mix.
Close and cook on rice mode - should take around 10 minutes.
Once done, NPR.
While it is cooking, heat a pan and add ghee. Add the mustard seeds, and allow to splutter, curry leaves and hing.
Add the seasoning to the sambhar sadam and give a final mix.
Season with finely chopped cilantro.
Serve hot with a tsp of ghee and appalam.
Notes:
I usually prep the vegetables and spice powder ahead of time, hence does not count in the 20 minutes,
You can make the spice powder in bulk without coconut and grind it to a powder without water. This can be then used along with grated coconut when making the rice.
The freshly made spice powder can be substituted with sambhar powder as well.
You can use any type of vegetable that is available. That is the beauty of this recipe. Avoid using ladies finger, as it might become mushy.
In case you do not have Tamarind paste, soak a lemon size tamarind in 1 cup of water and extract the pulp without the seeds.
This is one of my family's favorite and mostly a regular Sunday meal. This is very healthy since it has lots of vegetables, less rice and lots of lentils. It's a perfect power packed lunch at one shot.
Serves 4
Ingredients Required:
Raw Rice - 1 cup, soaked for 20 minutes (till you prep all the vegetables)
Toor Dhal - 1/2 cup, soaked for 20 minutes (till you prep all the vegetables)
Shallots - 10, peeled and halved
Tomato - 1, diced
Coconut Oil - 1 tblsp
Tamarind Paste - 1 tblsp
Turmeric Powder - 2 tsp
Vegetables - 4 - 6 cups, cubed into large chunks (any veg of your choice, I used the below)
Brinjal
Potato
Sweet Potato
Beans
Carrot
White Pumpkin
Yellow Pumpkin
Chayote
Broad Beans
Peas
Spice Powder:
Coriander Seeds - 2 tblsp
Channa Dhal - 2 tblsp
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Coconut - 1/4 cup
Red Chilli - 8 (or depending on your spice level)
Coconut Oil - 1 tblsp
To Season:
Ghee - 3 tlsp
Mustard Seeds - 2 tsp
Curry Leaves - few
Cilantro - 1 tblsp - finely chopped
Hing - big pinch
How to make?
In a pan, add the coconut oil and fry all the ingredients under the 'Spice Powder' section till aroma arises and grind to a coarse paste along with water as required. Set aside.
Set IP in saute mode, add the coconut oil, add the shallots and fry for a min. Add the tomato and all other vegetables. And saute for a min.
Add the soaked rice, toor dhal, salt, tamarind paste, turmeric powder.
Add the spice paste.
Add 5 cups of water and give a good mix.
Close and cook on rice mode - should take around 10 minutes.
Once done, NPR.
While it is cooking, heat a pan and add ghee. Add the mustard seeds, and allow to splutter, curry leaves and hing.
Add the seasoning to the sambhar sadam and give a final mix.
Season with finely chopped cilantro.
Serve hot with a tsp of ghee and appalam.
Notes:
I usually prep the vegetables and spice powder ahead of time, hence does not count in the 20 minutes,
You can make the spice powder in bulk without coconut and grind it to a powder without water. This can be then used along with grated coconut when making the rice.
The freshly made spice powder can be substituted with sambhar powder as well.
You can use any type of vegetable that is available. That is the beauty of this recipe. Avoid using ladies finger, as it might become mushy.
In case you do not have Tamarind paste, soak a lemon size tamarind in 1 cup of water and extract the pulp without the seeds.
Thanks ! This worked out very well.
ReplyDelete
ReplyDeleteExcellent taste