I tasted this delicacy for the first time at a south indian restaurant near my house and just loved it.It tastes just like sambhar mixed with rice but has a different way of making it. When I was doing some research about the dish I came across an interesting fact about origin of Sambar.
The origin of Sambhar is uncertain though legends has it that it originated in the kitchen of Thanjavur Marathas ruler Shahuji, during the 18th century from the South Indian state of Tamil Nadu. It is believed that Shahji had a liking for a dish called amti which had kokum as one of its main ingredients. In one particular season, the kokum which was imported from the Maratha homeland ran out of supply and someone suggested to him that the locals used tamarind pulp for sourness. Shahji experimented the dish with the pigeon peas, vegetables, spices and the tamarind pulp and served his coterie and his cousin, Sambhaji who was visiting him. The court liked the dish and named it sambhar after the guest of the day, Sambhaji.
Isn’t it interesting??
1 and 1/2 cups basmati rice
1/2 cup tuvar dal
3 teaspoon sambhar powder
1 teaspoon red chilli powder
A pinch asafoetida
1 teaspoon turmeric
1 teaspoon mustard seeds
4-5 curry leaves
1/2 teaspoon fenugreek seeds
2 green chillies
2-3 dry red chillies
1/2 teaspoon tamarind extract
1/2 cup sliced onion
1/2 cup chopped tomato
2 cups vegetables – carrot, peas, potatoes,etc
Coriander leaves for garnish
Salt to taste
For dry masala powder
2-3 dry red chillies
1 tablespoon coriander seeds
1/2 teaspoon asafoetida
1 tablespoon dry coconut
Mix dal and rice with 5 cups of water and cook till 5 whistles in pressure cooker.
Roast and grind all the dry masala powder ingredients. Keep it aside
Put oil in a vessel. Let hit become hot.
Add mustard seeds, asafoetida, turmeric powder, fenugreek seeds, dry red chillies, green chillies and curry leaves.Now add thin sliced onions and sauté it for 2 minutes.
Add chopped tomatoes and let it cook for 2 minutes.
Add tamarind extract, sambhar powder, dry masala powder and red chilli powder. Saute the mixture for 4 minutes. Add 3 cups water and let it boil for 2 minutes.
Add dal and rice mixture to it and mix all ingredients properly.
Serve it hot with fried papad. Pour ghee on it and garnish with coriander leaves.