Rice Dishes Recipes - Spicy Sambar Rice Recipe

Ingredients

• 225g/8 oz/1 cup long-grain rice

• 175g/6 oz/1 cup red lentils

• 900ml/1 1/2 pts/3 3/4 cups water

• 4 onions, sliced

• 1 green (bell) pepper, diced

• 1 small aubergine (eggplant), diced

• 1 potato, diced

• 2.5ml/1/2 tsp ground turmeric

• 5ml/1 tsp tamarind concentrate

• 90ml/6 tbsp ghee

• 1 small bunch fresh coriander (cilantro), chopped

• salt

Paste

• 20ml/4 tsp oil

• 8 dried red chilies

• 45ml/3 tbsp coriander (cilantro) seeds

• 15ml/1 tbsp yellow split peas

• 2.5cm/1 in cinnamon stick

• 5ml/1 tsp poppy seeds

• 5 cloves

• 2.5ml/1/2 tsp fenugreek seeds

• 1/2 coconut, grated (shredded)

• 5 ml/1 tsp asafetida

Masala

• 45ml/1 tbsp yellow split peas

• 5ml/1 tsp poppy seeds

• 15ml/1 tbsp long-grain rice

• 45ml/3 tbsp desiccated (shredded) coconut

Seasoning

• 30ml/2 tbsp oil

• 5ml/1 tsp mustard seeds

• 5ml/1 tsp cumin seeds

• 5ml/1 tsp split black beans

• 15ml/1 tbsp yellow split peas

• 1 dried red chili, halved

• 2-3 curry leaves

---

Method:

1. Cook the rice and lentils in the water for about 10 minutes until tender then drain and set aside to keep warm. Heat the oil for the paste and fry all the paste ingredients until lightly colored then grind  together, adding a little water if necessary. Dry roast the masala ingredients until lightly colored then grind to a powder.

2. Heat the seasoning oil and fry all the ingredients until the mustard seeds start crackling. Add the onions and fry for 2 minutes. Add the remaining vegetables and fry for 5 minutes until the vegetables are almost cooked. Add the turmeric and tamarind and cook until the vegetables are tender.

3. Add the paste and cook for 2 minutes. Add the rice and lentils, stirring together carefully. Add the ghee and simmer until the mixture blends. Add the masala and remove from the heat. Garnish with coriander and serve hot with papadums.