Sambhar sadham or Bise bele bath as it is called in some parts of India make for an ideal lunch with papad and chips if you are bored with your usual menu of sambhar, poriyal and kootu. It is also a very good option in case of too much vegetables in your ice box without a proper use for them individually.
How to Cook Sambhar Rice...
You will get:
1 cup of tuvar dal
A pinch of turmeric
1 cup of boiled rice
1 small size of tamarind
Rock salt
Sambhar chilly powder
1 cup of vegetables cut (Carrots, beans, potato, brinjal, snake guard, Chow chow/Chayote)
2 medium size tomato chopped
10-12 small onions/sambhar onions/shallots.
Ghee.
Mustard seeds
Urad dal
Cumin seeds
Curry leaves
Coriander leaves
Asafoetida/perungayam
This is what you do:
Boil tuvar dal with turmeric powder.
Soak tamarind with rock salt in water.
Add the vegetables, tomato and onions to the dal and pressure cook for one whistle.
Add the tamarind essence along with 2 heaped table spoons of sambhar chilly powder.
Let it boil till the raw smell disappears.
Heat a generous amount of ghee in a kadai. Add Mustard seeds, urad dal, cumin seeds, asafoetida, curry leaves.
Once they splutter add the boiled rice.
Add little by little the sambhar and keep stirring for 10-20 minutes.
Add more ghee if required.
Stirring it for some time makes it even tastier.
Sambhar rice is ready to have with appalam.
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