Sambar Rice

🔥 Prep

• Rinse the 200g raw rice and 100g toor dal together under running water until the water runs clear; drain and set aside.
• Chop the 200g mixed vegetables into bite-sized pieces (such as carrots, beans, potatoes, or drumstick).
• Measure out 3 tbsp sambar powder, 1 tbsp tamarind paste, 3 tbsp ghee, 1 tsp mustard seeds, 10 curry leaves, and 2 tsp salt.
• Dissolve the 1 tbsp tamarind paste in 2 tbsp warm water to form a smooth extract.

🔥 Cook

• 1. Heat the 3 tbsp ghee in a pressure cooker over medium heat until melted and shimmering.
• 2. Add the 1 tsp mustard seeds and let them splutter for 30 seconds.
• 3. Add the 10 curry leaves and sauté for 10 seconds until fragrant.
• 4. Add the chopped mixed vegetables and sauté for 2 minutes until lightly coated with ghee.
• 5. Stir in the 3 tbsp sambar powder and cook for 1 minute until aromatic.
• 6. Pour in the tamarind extract, 2 tsp salt, and 900 ml water; bring to a rolling boil.
• 7. Add the drained rice and dal mixture, stirring gently to combine.
• 8. Secure the pressure cooker lid and cook on high heat until 2 whistles sound.
• 9. Reduce heat to low and simmer for 5 minutes.
• 10. Turn off the heat and allow the pressure to release naturally for 10 minutes before opening the lid.

🔥 Serve

• Fluff the sambar rice gently with a spoon and transfer to serving bowls.
• Drizzle with a little extra ghee if desired.
• Serve hot alongside papad, pickle, or coconut chutney.