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Instant pot sambar rice served in a black bowl topped with roasted peanuts. The bowl is placed over a tye-dye patterned napkin. A spoon is also by the side of the bowl.
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5 from 1 vote

Sambar rice

South Indian style Sambar Sadam or Sambar rice is a medley of rice, lentils and veggies. This recipe is a tad healthier since it is made with brown rice. Vegan. GF.
Course: Main Course, Mains
Cuisine: Indian- South, South Indian
Servings: 6 persons
Calories: 298kcal

Equipment

  • Instant Pot 6 qt

Ingredients

To soak

  • 3/4 cup brown rice
  • 1/2 cup toor dal Split pigeon pea lentils
  • 2 cups warm water

For the Sambar rice

  • 1 tbsp sesame oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 12 shallots peeled
  • 5 medium sized purple eggplants quartered
  • 1.5 tsp Sambar powder
  • 1 tsp ground coriander
  • 1 tsp paprika (Red chili powder)
  • 3/4 tsp ground turmeric (Turmeric powder)
  • 1 tbsp tamarind paste
  • 1.5 tsp Kosher salt or to taste
  • 1.5 tsp Jaggery powder
  • 3.5 cups water

Tempering

  • 1 tbsp sesame oil
  • 3 tbsp raw peanuts
  • 12 curry leaves

Instructions

Instant Pot Sambar Sadam

    Soaking the rice and lentils

    • Place the brown rice and Dal in a colander.
    • Wash them well.
    • Transfer to a mixing bowl. Add 2 cups warm water and let it soak for 20 minutes. Cooking time and mode
    • Once the rice and lentils have soaked, insert the inner pot into the Instant Pot.
    • Plug in the Instant Pot and choose SAUTE MODE on NORMAL for 10 MINUTES.
    • Wait for the display to read HOT.
    • Now, add the sesame oil.
    • Wait for 1 minute.
    • When the oil is hot, add the mustard seeds and allow them to pop.
    • Now, add the fenugreek seeds and cumin seeds along with the shallots and eggplants.
    • Mix well and allow the shallots to turn pink.
    • When the shallots are pink, add the sambar powder, ground coriander and turmeric powder along with the tamarind paste and salt.
    • Stir well to combine.

    Adding rice, lentils and water

    • Drain the soaking rice and lentils.
    • Add them to the Instant pot and mix well.
    • Now, add 3.5 cups water and jaggery and stir well to combine.
    • Press CANCEL.
    • Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
    • Close the Instant Pot and turn the VALVE to SEALING.
    • Now, press PRESSURE COOK MODE- HIGH PRESSURE and set the timer to 15 MINUTES.
    • Allow the cooking cycle to complete fully. Once it is complete, wait for natural pressure release.
    • When the pressure drops, open and mix well.
    • If you find that the rice is too thick, add 1 cup hot boiling water to it to adjust consistency.

    Tempering

    • Heat a small pan with 1 tbsp sesame oil.
    • Add raw peanuts and mix well.
    • Wait for the peanuts to crisp up.
    • Now, add curry leaves and immediately add this to the cooked sambar Sadham.
    • Stir to combine.
    • Serve hot.

    Notes

    1. Instant pot timings differ based on your geographic locations. In high altitude places, the Instant Pot takes longer to build pressure.
    2. Nutrition values given here are a rough guide. Please do due diligence if you have health concerns and consult a registered nutrition expert for better insights.
    3. Soaking the rice and lentils is mandatory. This reduces cooking time and also helps better digestion.
    4. Read the blog post for variations and serving suggestions.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Nutrition

    Calories: 298kcal | Carbohydrates: 49g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 616mg | Potassium: 740mg | Fiber: 11g | Sugar: 14g | Vitamin A: 152IU | Vitamin C: 49mg | Calcium: 81mg | Iron: 3mg
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