Dum Sambar sadham
Ingredients:
For Dum Rice
Basmathi rice – 11/2 cups
Ghee – 3 tbsp
cinnamon – 1 inch
cloves – 4
fennel seeds – 1 tsp
bay leaves – 2
star anise -2
small onions – 8
curry leaves – few
Green chillies – 2
garam masala – to sprinkle(optional)
tomatoes -11/2 sliced
cilantro -finely chopped
salt -to taste
For sambar:
Toor dal/split pigeon peas -1 cup
sambar onion – 10
green chillies – 2
curry leaves – 4
mixed vegetables -3 cups of your choice
Tomatoes – 2 medium
cilantro – chopped
salt -to taste
sambar powder – 2 – 21/2 tbsp
tamarind paste -1 tsp
For tempering:
oil -2 tbsp
mustard seeds – 1/2 tsp
urad dal /split black gram – 1/2 tsp
cumin seeds – 1/4 tsp
fenugreek seeds -1/4 tsp
peppercorns -1/4 tsp
hing -1/4 tsp
turmeric – 1/4 tsp
Method:
-
In a pan heat oil and allow mustard seeds to splutter .Temper with the remaining ingredients given for tempering.
-
now add the small onions, green chilies and curry leaves
-
After a minute and the mixed vegetables (of your choice)and desired salt
.Fry until vegetables are half done and add finely chopped tomato,cilantro and a spoon of tamarind juice
- Stir in well until tomato turns little soft and add 2 tbsp of sambar powder.
- cook until the sambar powder blends well and vegetables are 75% done.Now add the pressure cooked toor dhal and 2-3 cups ofwater as needed consistency.
- Cover the kadai and cook on medium flame for 15 minutes
For Rice:
-
cook basmathi rice in 4 cups of water with required salt.
-
In a large pan heat 1 tbsp of ghee and add the fennelseeds,cinnamon,cloves,bay leaves
-
Add the whole small onions ,curry leaves and slitted green chillies
- Add in the thinly sliced tomatoes and chopped cilantro.fry for 3 minutes.
- Take scoops of sambar and add to the pan .stirring continuously add some cooked rice and little amount of ghee simultaneously.
- Repeat the procedure above until the sambar and rice is completely done.You can add ghee more or less according to your wish .Garnish a top with cilantro.Sprinkle garam masala on top,
- Cover andPut it in dum for 15-20 minutes.
- Garnish with cilantro and Serve with papad.
Serves 6
