Authentic Sambar Recipe – Rice & Toor Dal Pressure Cooker Style

Last Updated on 2 months by Neha Deshmukh

Authentic Sambar Recipe – Rice & Toor Dal Pressure Cooker Style

Introduction

Oh, sambar! Is there anything more comforting? This isn’t just a recipe; it’s a hug in a bowl. I remember the first time I tried to make sambar on my own – it was a bit of a disaster, honestly! But after years of tweaking and learning from my amma (mom), I’ve landed on a version that’s consistently delicious and surprisingly easy, especially with the help of a pressure cooker. This recipe is for a classic South Indian sambar, made with rice and toor dal, and it’s perfect for a weeknight meal or a festive occasion. Let’s get cooking!

Why You’ll Love This Recipe

This sambar recipe is a winner for so many reasons. It’s packed with flavour, incredibly satisfying, and comes together relatively quickly thanks to the pressure cooker. Plus, it’s a fantastic way to use up leftover rice! It’s a staple in many South Indian homes, and for good reason. You’ll love how versatile it is – perfect with rice, idli, dosa, or even vada.

Ingredients

Here’s what you’ll need to make this delicious sambar:

• 1 cup Ponni parboiled rice
• ½ cup toor dal (split pigeon peas) – approximately 100g
• 15 small onions, peeled – about 150g
• 6 Garlic cloves, minced
• 1 medium tomato, chopped – about 120g
• 1 teaspoon Turmeric powder – about 6g
• 1 teaspoon Sambar powder
• 3 cups Water – 720ml
• 1 tablespoon Sesame oil – about 15ml
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 2 teaspoons Chana dal (split Bengal gram)
• 1 teaspoon Cumin seeds
• 3 Red chillies, broken into pieces

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Ponni Parboiled Rice: Significance & Substitutions

Ponni parboiled rice is my go-to for sambar. It holds its shape beautifully and doesn’t get mushy. It’s a South Indian staple! If you can’t find Ponni rice, any good quality parboiled rice will work. Avoid using basmati rice, as it tends to become too soft.

Toor Dal: Choosing the Right Variety

Toor dal is the heart of sambar. Look for bright yellow, split pigeon peas. Older dal can take longer to cook, so freshness matters. You can substitute with moong dal in a pinch, but the flavour will be slightly different.

Small Onions: Regional Variations & Flavor Profile

These tiny onions (shallots) add a sweetness that regular onions just can’t match. They’re common in South Indian cooking. If you can’t find them, you can use a regular onion, finely chopped, but reduce the quantity to about ½ a medium onion.

Garlic: Fresh vs. Paste – Which to Use?

Freshly minced garlic is always best! It gives a lovely pungent aroma. Garlic paste works in a pinch, use about 1 tablespoon.

Sambar Powder: Homemade vs. Store-Bought & Spice Levels

Sambar powder is where the magic happens. You can buy a good quality store-bought version, or make your own (it’s so rewarding!). Spice levels vary, so adjust to your preference. I like a medium spice level, but feel free to add more chilli powder if you like it hot!

Turmeric: Health Benefits & Color Impact

Turmeric isn’t just about colour; it’s packed with health benefits! It adds a beautiful golden hue and a subtle earthy flavour.

Sesame Oil: Traditional Use & Aroma

Sesame oil is traditional in South Indian cooking. It has a distinct nutty aroma that really elevates the sambar. You can substitute with vegetable oil if needed, but sesame oil is highly recommended.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Rice & Dal: Wash the rice and toor dal 3-4 times until the water runs clear. This removes excess starch and helps prevent the sambar from becoming too thick.
2. Temper the Spices: Heat the sesame oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Fry until golden brown and crisp.
3. Aromatic Boost: Add the cumin seeds and red chillies to the tempering. Sauté for a few seconds until fragrant.
4. Sauté the Aromatics: Add the small onions and garlic to the pressure cooker. Sauté until golden brown and softened.
5. Tomato Time: Add the chopped tomato and a pinch of salt. Cook until the tomatoes are mushy and softened.
6. Spice it Up: Mix in the sambar powder and turmeric powder. Sauté for about a minute, stirring constantly to prevent burning.
7. Combine & Cook: Add the drained rice and dal to the pressure cooker. Sauté for another minute, coating everything in the spice mixture.
8. Pressure Cook: Pour in the water and add salt to taste. Bring the mixture to a boil, then close the pressure cooker lid.
9. Whistles & Release: Pressure cook for 3-4 whistles on medium flame. Allow the pressure to release naturally.
10. Fluff & Serve: Once the pressure has released, open the lid and fluff the sambar with a spoon. Mix well and serve hot!

Expert Tips

• Don’t skip washing the rice and dal – it really makes a difference in the texture.
• Adjust the amount of sambar powder to your spice preference.
• Natural pressure release is key for perfectly cooked dal and rice.

Variations

• Vegan Sambar Adaptation: This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or increase the number of red chillies and the amount of sambar powder to adjust the spice level.
• Festival Adaptations (Pongal, Onam): During festivals like Pongal and Onam, you can add vegetables like drumsticks, pumpkin, or brinjal to the sambar for a more festive touch. My paati (grandmother) always added a bit of tamarind paste during Onam!

Serving Suggestions

Sambar is incredibly versatile! Serve it with:

• Steaming hot rice
• Crispy dosas
• Fluffy idlis
• Savoury vadas
• As a side dish with any South Indian meal

Storage Instructions

Leftover sambar 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 flavours meld together!

FAQs

What type of rice is best for sambar?

Ponni parboiled rice is ideal, but any good quality parboiled rice will work.

Can I use a different dal instead of toor dal?

You can substitute with moong dal, but the flavour will be slightly different.

How do I adjust the sambar’s consistency?

If the sambar is too thick, add a little hot water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is the role of sambar powder in this recipe?

Sambar powder is the key flavouring agent! It’s a blend of spices that gives sambar its unique taste.

Can I make sambar ahead of time?

Yes! Sambar actually tastes better the next day. Just store it in an airtight container in the refrigerator.