Authentic Sambar Rice Recipe – Tuvar Dal & Potato Comfort Food

Last Updated on 2 months by Neha Deshmukh

Authentic Sambar Rice Recipe – Tuvar Dal & Potato Comfort Food

Hey everyone! If you’re craving a hug in a bowl, you need to try this Sambar Rice. It’s a classic South Indian comfort food that’s been a staple in my family for generations. I remember my grandmother making a huge pot of this whenever I was feeling under the weather – it just instantly made everything better. It’s flavorful, satisfying, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Sambar Rice isn’t just delicious; it’s a complete meal packed with goodness. The combination of rice and dal provides a good source of protein and carbs, while the vegetables add essential vitamins. Plus, the tangy tamarind and aromatic spices create a flavor explosion that will leave you wanting more. It’s perfect for a weeknight dinner, a weekend lunch, or even a potluck!

Ingredients

Here’s what you’ll need to make this amazing Sambar Rice:

• ?? cup Raw Rice
• ?? cup Tuvar Dal / Split Pigeon Peas
• 2 medium Onion
• 1 medium Tomato
• 2 medium Boiled Potato
• 1.5-2 tablespoon Tamarind Pulp
• 4 teaspoon Sambar Masala / Curry Masala
• 3 tablespoon Oil
• ?? teaspoon Mustard Seeds
• ?? teaspoon Cumin seeds
• ?? teaspoon Turmeric powder
• ?? teaspoon Asafoetida
• 18-20 Curry leaves
• 2 teaspoon Chopped Coriander
• 2 tablespoon Chopped Cashew Nuts
• to taste Salt

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish, so here are my tips:

• Tuvar Dal: This is the star of the show! Tuvar dal (also known as split pigeon peas) is incredibly nutritious, being a great source of protein and fiber. You can find it at most Indian grocery stores. In some regions, they use Toor Dal interchangeably – it works just as well! About 1 cup of Tuvar Dal is roughly 200g.
• Sambar Masala: You can use store-bought sambar masala, which is super convenient. But if you’re feeling ambitious, making your own adds a whole other level of flavor. I usually keep a jar of store-bought on hand for quick meals, but my grandmother’s homemade recipe is legendary.
• Tamarind Pulp: This is what gives sambar its signature tang. The amount you use depends on how sour you like your sambar. Start with 1.5 tablespoons and add more to taste. If you’re using tamarind paste, start with 1 tablespoon and adjust.
• Rice: Any medium-grain rice works well. I prefer using Sona Masoori rice for its fluffy texture.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, wash the rice and tuvar dal separately. Add a pinch of turmeric and a teaspoon of oil to the dal before pressure cooking – this helps it cook faster and stay fluffy.
2. While the rice and dal are cooking, let’s prep the veggies. Thinly slice the onions, chop the tomato, and cut the boiled potatoes into long pieces.
3. Heat oil in a pan and fry the potatoes until they’re golden brown and slightly crispy. Set them aside – we’ll add them back in later.
4. In the same oil, temper the cumin seeds, turmeric powder, and curry leaves. Let them sizzle for a few seconds until fragrant.
5. Add the sliced onions and sauté for 3-4 minutes until they turn translucent. Then, add the chopped tomatoes and cook for another 2-3 minutes until they soften.
6. Now, add the tamarind pulp and about 2 cups of water. Bring it to a simmer and let it cook until the onions are completely soft.
7. Once the rice and dal are cooked (about 3-4 whistles in a pressure cooker), it’s time to bring everything together. Add the cooked rice, dal, sambar masala, and salt to the tamarind-tomato mixture. Add more water if needed to achieve your desired consistency.
8. Cover the pot and let it cook for 5-6 minutes, allowing the flavors to meld together. Give it a taste and adjust the seasoning if necessary.
9. Gently mix in the fried potatoes.
10. Finally, prepare a quick tempering with mustard seeds, asafoetida, curry leaves, and cashew nuts. Pour this over the rice and give it a gentle stir.

Expert Tips

• Don’t overcook the dal! You want it to be soft but still hold its shape.
• Adjust the amount of sambar masala to your spice preference.
• A good tempering is key to a flavorful sambar. Make sure the mustard seeds pop before adding the other ingredients.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sambar Rice: Simply omit the ghee when serving.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, reduce the amount of sambar masala. For a spicier kick, add a pinch of red chili powder.
• South Indian Festival Adaptations: During Pongal or Onam, some families add a bit of coconut milk to the sambar for extra richness. My aunt always does this, and it’s divine!

Serving Suggestions

Serve hot with a dollop of ghee and a side of papad. It also pairs well with a simple vegetable side dish like beans poriyal or cabbage thoran. A cool raita can also be a refreshing accompaniment.

Storage Instructions

Leftover Sambar Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

Let’s answer some common questions:

• What type of rice is best for Sambar Rice? Medium-grain rice like Sona Masoori or Ponni rice works best.
• Can I use a different dal instead of Tuvar Dal? While Tuvar Dal is traditional, you can substitute with Moong Dal (yellow split lentils) in a pinch.
• How do I adjust the tamarind pulp to my preferred sourness? Start with less and add more, tasting as you go. Remember, you can always add more, but you can’t take it away!
• What is the best way to store leftover Sambar Rice? In an airtight container in the refrigerator.
• Can I make Sambar Rice in an Instant Pot? Absolutely! You can pressure cook the dal and rice directly in the Instant Pot, then follow the remaining steps in a separate pan.

Enjoy this comforting and flavorful Sambar Rice! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!