Quirky Foodster
  1. Back

Lunches

Sambar Rice

★ ★ ★ ★ ★ (0)
15 minutes
Prep
40 minutes
Cook

Ingredients

  • Toor dal (split pigeon peas): 150 g (0.75 cup)
  • Rice, cooked: 300 g (1.5 cups (cooked))
  • Mixed vegetables (carrot, drumstick, pumpkin): 300 g (2 cups)
  • Tamarind pulp: 30 g (2 tbsp)
  • Sambar powder: 20 g (2 tbsp)
  • Turmeric powder: 3 g (0.5 tsp)
  • Mustard seeds: 5 g (1 tsp)
  • Curry leaves: 8 g (1 sprig)
  • Asafoetida: 2 g (0.25 tsp)
  • Ghee: 20 ml (1.5 tbsp)

Method

  1. Pressure-cook toor dal with turmeric until soft and mushy.
  2. Separately boil the mixed vegetables until just tender.
  3. In a saucepan, combine tamarind pulp, sambar powder and 500 ml water; simmer 10 minutes.
  4. Add the cooked vegetables and mashed dal, simmer together for 10-15 minutes until thickened.
  5. In a small pan, heat ghee, add mustard seeds, asafoetida and curry leaves; pour this tempering over the sambar.
  6. Mix a portion of sambar directly into cooked rice, or serve rice with sambar ladled generously on top.

Introduction: Sambar rice is a South Indian one-pot meal combining lentils, vegetables and rice in a tangy, tamarind-spiced stew, traditionally served in Tamil Nadu and Karnataka homes and temples.

Cultural Background: Sambar rice is a South Indian one-pot meal combining lentils, vegetables and rice in a tangy, tamarind-spiced stew, traditionally served in Tamil Nadu and Karnataka homes and temples.

Tips: Toast the sambar powder briefly in a dry pan before use to deepen its flavour.

Variations: Drumstick and shallots give an especially traditional version; some regions add coconut for a milder sambar.

Storage: Refrigerate sambar and rice separately for up to 3 days.

Reheating: Reheat on the stovetop, adding water as needed to loosen the consistency.

FAQs:

Q: What vegetables work best in sambar?

A: Drumstick, pumpkin, carrot, brinjal and okra are all traditional choices.

© Arscale 2026