Sambar Sadam / Rice

Name: Sambar Sadam / Rice
Cuisine: Indian
Ingredients: 2 cups cooked rice; 1/2 cup boiled tuvar dal (pigeon pea lentil); 1 drumstick, cut into 2 pieces; 1 small carrot, cut lengthwise; 1 small radish, cut lenfthwise; 4-5 beans, cut into 2" pieces; 2 tbsp. oil; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1/4 tsp. asafoetida; 1-2 whole dry red chilies; 1 sprig curry leaves; 1 onion, chopped; 1 tsp. garlic, grated; 1 tomato, chopped; to taste salt; 1/2 tsp. sugar; 1/2 tsp. turmeric powder; 2-3 tbsp. sambar powder; 1 tsp. tamarind paste mixed with 1/2 cup water; 8-10 roasted cashew nuts; 1 tsp. ghee; 1 tsp. coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#mealplanchallenge - This is my favourite quick fix lunch meal the South Indian style. This is an instant verison where I have made use of leftover cooked rice and boiled tuvar dal which I simmered with few boiled mixed veggies and all the powdered spices. For a diabetic friendly recipe, rice can be easily replaced with oats by following the same procedure. You can enjoy this one-pot delicacy with fried / roasted papad, pickle and fried curd chilies.

Bethica Das @kitchen_flavours

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Ingredients

2 cupscooked rice
1/2 cupboiled tuvar dal (pigeon pea lentil)
1drumstick, cut into 2 pieces
1small carrot, cut lengthwise
1small radish, cut lenfthwise
4-5beans, cut into 2" pieces
2 tbsp.oil
1/2 tsp.mustard seeds
1/2 tsp.cumin seeds
1/4 tsp.asafoetida
1-2whole dry red chilies
1 sprigcurry leaves
1onion, chopped
1 tsp.garlic, grated
1tomato, chopped
to tastesalt
1/2 tsp.sugar
1/2 tsp.turmeric powder
2-3 tbsp.sambar powder
1 tsp.tamarind paste mixed with 1/2 cup water
8-10roasted cashew nuts
1 tsp.ghee
1 tsp.coriander leaves to garnish

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Steps

1

Boil the veggies in 1 cup water for one whistle. Keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida and whole dry red chilies.
2

After it stops spluttering, add the onion, garlic and curry leaves. Stir fry till
light brown.
3

Add the chopped tomatoes. Cover and cook till it is mashed.
4

Now add all the dry spices. Combine everything well.
5

Add the boiled veggies,
6

Followed by the boiled rice, boiled dal, tamarind water,
7

Some more water and roasted cashew nuts. Cover and simmer on a medium flame for 2-3 minutes till it is slightly thick. Switch off the flame and drizzle some ghee.
8

Garnish with coriander leaves & serve along with papad, curd chilies and pickle.