Tiffin Sambar Rice

By The AllVeggie Kitchen

Tiffin Sambar Rice - vegetarian recipe

This Tiffin Sambar Rice is a comforting South Indian one-pot meal that brings together flavorful lentil stew and rice. It's hearty and perfect for a quick, satisfying lunch or dinner.

Cook: 35 min · Serves 4 · Difficulty: Easy · Categories: Indian, Quick Meal

Why this is good to eat

This dish is packed with protein from the Toor dal and fiber from the vegetables. It's a balanced meal that's easy to digest and very nourishing. The blend of spices also offers anti-inflammatory properties.

Ingredients

  • 0.75 cup Toor dal
  • 0.75 cup Sona Masoori rice
  • 4 cups water (for dal and rice)
  • 0.25 teaspoon turmeric powder
  • 2 tablespoons sesame oil
  • 0.75 teaspoon mustard seeds
  • 0.25 teaspoon fenugreek seeds
  • 10-12 curry leaves
  • 1 pinch asafoetida
  • 1 medium onion, finely diced
  • 2 medium tomatoes, chopped
  • 1 small carrot, peeled and diced
  • 0.5 cup green beans, chopped into 1-inch pieces
  • 0.5 cup bottle gourd (lauki), peeled and diced
  • 3 tablespoons tamarind pulp
  • 2 tablespoons sambar powder
  • 0.5 teaspoon red chili powder (adjust to taste)
  • 0.5 teaspoon salt (or to taste)
  • 0.25 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Wash 0.75 cup Toor dal and 0.75 cup Sona Masoori rice thoroughly under running water until the water runs clear. Combine them in a bowl and soak in 2 cups of water for 20 minutes.
  2. While the dal and rice soak, prepare the vegetables. Finely dice 1 medium onion. Chop 2 medium tomatoes. Peel and dice 1 small carrot. Chop 0.5 cup green beans into 1-inch pieces. Peel and dice 0.5 cup bottle gourd.
  3. In a 3-liter pressure cooker, heat 2 tablespoons sesame oil over medium heat. Once the oil is hot, add 0.75 teaspoon mustard seeds and 0.25 teaspoon fenugreek seeds. Let them crackle.
  4. Add 10-12 curry leaves and 1 pinch asafoetida to the cooker. Stir for a few seconds until fragrant.
  5. Add the finely diced 1 medium onion and cook, stirring occasionally, until it turns translucent, about 3-4 minutes.
  6. Add the chopped 2 medium tomatoes, 1 small carrot, 0.5 cup green beans, and 0.5 cup bottle gourd to the cooker. Cook for 2-3 minutes, stirring gently.
  7. Drain the soaked dal and rice and add them to the cooker. Stir well to combine with the vegetables and spices.
  8. Add 3 tablespoons tamarind pulp, 2 tablespoons sambar powder, 0.5 teaspoon red chili powder, 0.25 teaspoon turmeric powder, and 0.5 teaspoon salt. Mix everything together thoroughly.
  9. Pour in 2 cups of water. Stir one last time, making sure nothing is sticking to the bottom.
  10. Close the pressure cooker lid. Cook on high heat for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). Turn off the heat and let the pressure release naturally.
  11. Once the pressure has fully released, open the lid. Gently mash any larger pieces of dal or vegetables with the back of a spoon if you prefer a smoother consistency.
  12. Transfer the Tiffin Sambar Rice to serving bowls. Garnish generously with 0.25 cup fresh cilantro. Serve hot.

Frequently Asked Questions

How do I make Tiffin Sambar Rice?

To make this one-pot Tiffin Sambar Rice, you'll first soak Toor dal and Sona Masoori rice. Then, you'll sauté onions, vegetables, and spices in a pressure cooker. Add the soaked dal and rice, tamarind, and water, then pressure cook until done. Finish with fresh cilantro.

How long does it take to make this recipe?

This recipe takes about 15 minutes of active preparation time, including chopping vegetables, and then another 20 minutes for soaking the dal and rice, and cooking in the pressure cooker. The total time from start to finish is around 35 minutes.

How many servings does this recipe make?

This recipe is specifically designed to make 4 generous servings. If you need more, you can easily double all the ingredient quantities and adjust the pressure cooking time slightly.

Is this recipe vegetarian?

Yes, this Tiffin Sambar Rice recipe is 100% vegetarian. It uses Toor dal, Sona Masoori rice, a variety of vegetables, and a flavorful blend of spices, without any meat, eggs, or animal-derived products.

Can I make this ahead of time?

You can make Tiffin Sambar Rice ahead of time. It stores well in an airtight container in the refrigerator for up to 2-3 days. When reheating, you might need to add a splash of hot water to reach your desired consistency, as it can thicken quite a bit.

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