It’s been five years since I have used a pressure cooker; I became a fan of instant pot instantly and never looked back. Now I own two of them!
One of my favorite things to make in an instant pot are the one pot meal; put all the ingredient, close the lid, set the timer and relax. Here is one of those one pot meal recipes which was not a one pot meal to start it; it evolved because of instant pot.
My version of Sambhar Rice is missing a major ingredient of a sambhar, tamarind; I prefer lemon over tamarind for tangy flavor. Apart from onions and tomatoes I pick whichever veggies are in my fridge, feel free to add your favorite veggies.
I make my own sambhar powder, recipe by Veg Recipes of India.
Happy Cooking!
Sambhar Rice
One pot healthy meal with rice, lentils, veggies and spices.
Equipment
- Instant pot/pressure cooker
Ingredients
- 3/4 cup rice washed
- 3/4 cup tuvar dal (pigeon peas) washed
- 1 tbsp cooking oil
- 1/4 cup raw peanuts
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp asafetida (hing)
- 10-12 curry leaves
- 1 cup sliced onion ~ one medium onion
- 1/2 cup chopped tomato ~ one small tomato
- 1 cup veggies of choice (chopped) I use edamame & carrots
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 2 tbsp sambhar powder adjust as per taste
- juice of one lemon
- salt as per taste
Tadka
- 1 tbsp ghee
- 1/4 cup raw cashews
- 1 tsp urad dal
- 2 tsp chana dal
Instructions
- Throughly wash the lentils and rice, keep them soaked in water until ready to mix with other ingredients.
- In a pot of an instant pot on a saute mode heat the oil, add peanuts and roast them until light brown. Now add asafetida along with cumin and mustard seeds and let the seeds crack.
- Stir in curry leaves and onions, let them cook for 5 minutes; until soften.
- Next add tomatoes and other veggies along with pinch of salt. Mix and cook for another 5 minutes.
- Add the spices (turmeric, red chili, coriander and sambhar powder) to the veggies and give it a nice stir.
- Stir in rice, lentils and lemon juice along with water enough to cover everything and an half an inch above. Adjust salt, close the lid and on pressure cook mode cook for 12 minutes.
- Let the instant pot depressurize naturally.
- For the tadka, heat the ghee in a saute pan and roast the cashews until light brown. Add urad and chana dal, pour the ghee mix over cooked rice and give it a big stir.
- Enjoy warm with fried pappdum.
