Though we all are very well aware that Brown basmati...any kind of brown rice is rich in nutrients, reduces the risk of cardio vascular diseases, aids in weight loss, lowers diabetes etc etc....some like white rice only...they are reluctant to cook brown rice...to such people, you must make this rich one-pot meal Sambar rice, which has been made richer by the protein rich tur dhal and split moongdhal..... ...and loaded with vegetables...people will often wonder, which is more...rice or veggies.....and trust me.....even if you swear, they won't believe it is brown rice.....I tell you, it was astounding to know how it looked and tasted just like white rice.....
Please refer here for all other mixed rice varieties
Please refer here for all other mixed rice varieties
Ingredients
Brown basmati - 1/2 cup
Tur dhal - 1/4 cup
Split moong dhal - 1/4 cup
Turmeric powder - 1/2 tsp
Water - 3 1/2 cups
Tamarind paste - 3/4 tbsp
Sambar powder - 2 tsps
Salt to taste
Pearl onions - 20
Radish - 1, small, diced
Carrot - 1, small, diced
French beans - 6-7, cut lengthwise
Green bell pepper - 1/2, diced
Broad beans - 6-7, chopped
Fresh butter beans & Red soy beans - 1/4 cup each, pressure cooked for 3 whistles
Ghee - 2 tsps
For roasting and powdering
Cooking oil - 1/2 tsp
Channa dhal - 1 tsp
Coriander seeds - 1 1/2 tsps
Red chilli - 1
For seasoning
Gingely oil - 4 tbsps
Solid asafoetida - 1 piece
Mustard seeds - 1 tsp
Methi seeds / fenugreek - 1 tsp
Slit green chilli - 1
Curry leaves
Recipe Cuisine: South Indian; Category; Lunch/Dinner
Prep time: 15 mts; Soaking time: 30 mts; Cooking time: 25 mts
Serves 3-4
All vegetables cut and kept
Brown basmati and lentils measured and taken, soaked in 3 1/2 cups hot water, then pressure cooked for 8 whistles, then mashed nicely and kept aside.
Above mentioned ingredients roasted to golden color, then powdered and kept aside
Take a pressure pan, add oil, season the above mentioned ingredients, then add pearl onions and curry leaves, then all the veggies, saute well.
The half cooked butter and soy beans added, so are the sambar powder, salt and tamarind paste. Pour roughly 2 cups water, and cook for 4-5 whistles.
This is how it looks after cooking
Then the mashed rice-dhal paste added and mixed well. If it is too thick, you can add little bit of hot water. I did not need any. It was in perfect consistency for me.
Add 2 tsps ghee, keep the flames on the lowest, let it simmer for awhile.
Add the spice-powder and mix well.
Serve the hot , healthy Sambar rice, with spicy potato podimas
This post first appeared in www.malpatskitchen.com
Notes
* it is our wish about Dhal. We can add moong and tur, or fully tur.
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