When amma visited last august, she had landed with a few new recipes in her jholla, ones she had picked up in the retirement time without a picky nasty daughter to keep her busy. One was sambhar chaadam/sadam a close cousin to the kannadiga besiBela-bath. I hadn’t tried the recipe since and today when I needed to play docile wife ( which I seem to be doing all the time now, surprise surprise! ) sambhar rice seemed like an apt quick recipe and this is how it came undone –
Ingredients ( Feeds two ravenous adults )
- Rice – Regular cooking rice – 1 cup
- Toor dal – 1/2 cup
- Tamarind – gooseberry size, soaked in hot water
- 1 inch Cinnamon stick and 2 cardamoms – crushed and powdered, preferably by a mortar and pestle.
- Sambhar podi – 2 generous heaped Tsps
- Chilly powder – enough based on spice level
- Onion – 1 large chopped.
- Tomato – 1 medium cut
- Safe Veggies to choose from – Carrots, Radish, Potato, Beans, Peas, cucumber, parsnips, cucumber
- Other veggie types usually add their own flavor, so try it if you have no other choices!
- Add a tsp of ghee or mixture of ghee and oil to the pressure cooker.
- Fry the onions in it until golden brown.
- Add the veggies and let fry.
- Now add the rice and toor dal and let it blend on a medium flame.
- Throw in the masala and sambhar podi.
- Add 6 cups of water, including the soaked tamarind juice.
- Add salt and allow it to go for 2 whistles, followed by letting it simmer on a low flame for 15 to 20 minutes.
- The simmering lets it cook slowly into a well blended mash. So dont skip it.
Serve it with a dribbling of ghee roasted cashews and cut cilantro.
For the side, cucumber raita works good, with some pappadams for crunch.