Receta Sambhar Sadam Hotel style

by Nisha

For the second day, I have a one pot meal. This recipe is similar to Bisi bela baath. The difference is in the spice mix used. This is a simple hotel style sambhar and this is served with raita. When the heart yearns for a hearty comfort meal and there is no time to prepare the elaborate bisi bele bath, this would be a perfect alternate!  Sambhar Sadam Hotel style Rice mixed with Sambar Prep Time: | Cook Time: | Total Time: | Serves: 2-3 Ingredients 1 Cup Rice 1/2 Cup Tuvaram Parupu | Toor Dal 2 Tbsp Tamarind paste 1 Cup cubed Veggies (carrots, beans etc) 1 Medium sized Onion, cubed 1 Tomato, roughly chopped Salt to taste For Grinding 1 Tbsp Channa dal 1 Tbsp Dhaniya 1/4 tsp Milagu 2 Red Chillies 1 Tbsp Grated coconut For Tempering 1 Tbsp Oil 1/4 tsp Mustard seeds 1 tsp Cumin seeds 3-4 Curry leaves, torn 2 Red chillies Coriander for garnish 1 Tbsp Ghee (optional) Instructions Soak the dal with turmeric powder for half an hour and keep aside.  Roast the ingredients mentioned under grinding except coconut. Grind everything to a coarse powder.  Heat oil in a pressure cooker (5l) over medium high heat.  Once the oil shimmers, add the mustard seeds and let it splutter. Then add the cumin seeds, curry leaves, red chillies and fry for a second.  Then add the chopped onions and sauté until it turns translucent. Add other veggies and tomato, salt. Fry them for a couple of minutes. Then add the dahl (draining the water) and rice. Add 3 Cups of water, salt, tamarind paste. Once it starts boiling, close the cooker and keep it for about 4-5 whistles. Once the pressure releases, add the ground powder and keep it on medium low flame. Adjust for salt and water if it is very thick. Garnish it with coriander leaves. Add a Tbsp of ghee at the end if using.  Serve it with Onion raita and Papad.  Notes Make sure to chop the veggies slightly bigger. So that it would not get smashed while getting cooked with the rice and dahl.  Also the amount of tamarind might vary as per what you use. If it is a pulp, a big gooseberry size would suffice. Extract it with water and use it. Generally it is slightly less sour when compared to the regular sambhar.  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 65 here.