Sambhar Chawal

Yesss! Here's a comforting, flavorful South Indian-style Sambhar Chawal (Sambar with rice) recipe — full of veggies, tangy tamarind, and cozy dal goodness. Perfect for lunch or dinner.

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🍛 Yesss! Here's a comforting, flavorful South Indian-style Sambhar Chawal (Sambar with rice) recipe — full of veggies, tangy tamarind, and cozy dal goodness. Perfect for lunch or dinner.

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🍛 Sambhar Chawal (Sambar with Rice)

🍚 Serves: 4

⏱️ Time: ~45 mins

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🧺 Ingredients:

For the Sambar:

• 1 cup toor dal (arhar dal)

• 1 small piece of tamarind (soaked in warm water) or 1 tbsp tamarind paste

• 1 onion (sliced)

• 1 tomato (chopped)

• 1 carrot, 1 small brinjal, 1 drumstick (optional but authentic)

• 1–2 green chilies (slit)

• 1/4 tsp turmeric

• Salt to taste

• 1½ to 2 tbsp sambar powder (store-bought or homemade)

For Tempering (Tadka):

• 2 tbsp oil or ghee

• 1 tsp mustard seeds

• 1/2 tsp cumin seeds

• A pinch of hing (asafoetida)

• 1 dry red chili

• 8–10 curry leaves

• Optional: A bit of chopped garlic

For Chawal (Plain Rice):

• 1 cup rice

• 2 cups water

• Salt (optional)

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👨‍🍳 Instructions:

🌾 Cook the Rice:

1. Rinse rice a few times. Boil or pressure cook with 2 cups water till soft and fluffy.

2. Set aside, covered.

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🥣 Make the Sambar:

1. Cook the Dal:

   • Rinse toor dal well. Pressure cook with 2.5 cups water, turmeric, and a few drops of oil for 3–4 whistles. Mash once done.

2. Prep Veggies:

   • While dal cooks, boil chopped veggies with a pinch of salt till soft but not mushy.

3. Mix and Simmer:

   • In a pan, combine mashed dal, cooked veggies, tomato, green chilies, and sambar powder.

   • Add tamarind pulp (strain if needed).

   • Add salt and simmer everything for 10–15 mins. Add water if it's too thick.

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🌶️ Temper the Sambar:

1. Heat oil/ghee in a small pan.

2. Add mustard seeds — let them splutter.

3. Add cumin, hing, red chili, curry leaves, and garlic (if using).

4. Pour this hot tempering over the simmering sambar. Mix well.

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🍽️ Serve:

• Serve hot sambar over steamed chawal (rice), with a spoon of ghee or papad on the side.

• Optional sides: pickle, curd, fried potatoes, or onion salad.

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Want a restaurant-style sambar powder recipe or instant pot version? Happy to share! (Sambar with Rice)

🍚 Serves: 4

⏱️ Time: ~45 mins

---

🧺 Ingredients:

For the Sambar:

• 1 cup toor dal (arhar dal)

• 1 small piece of tamarind (soaked in warm water) or 1 tbsp tamarind paste

• 1 onion (sliced)

• 1 tomato (chopped)

• 1 carrot, 1 small brinjal, 1 drumstick (optional but authentic)

• 1–2 green chilies (slit)

• 1/4 tsp turmeric

• Salt to taste

• 1½ to 2 tbsp sambar powder (store-bought or homemade)

For Tempering (Tadka):

• 2 tbsp oil or ghee

• 1 tsp mustard seeds

• 1/2 tsp cumin seeds

• A pinch of hing (asafoetida)

• 1 dry red chili

• 8–10 curry leaves

• Optional: A bit of chopped garlic

For Chawal (Plain Rice):

• 1 cup rice

• 2 cups water

• Salt (optional)

---

👨‍🍳 Instructions:

🌾 Cook the Rice:

1. Rinse rice a few times. Boil or pressure cook with 2 cups water till soft and fluffy.

2. Set aside, covered.

---

🥣 Make the Sambar:

1. Cook the Dal:

   • Rinse toor dal well. Pressure cook with 2.5 cups water, turmeric, and a few drops of oil for 3–4 whistles. Mash once done.

2. Prep Veggies:

   • While dal cooks, boil chopped veggies with a pinch of salt till soft but not mushy.

3. Mix and Simmer:

   • In a pan, combine mashed dal, cooked veggies, tomato, green chilies, and sambar powder.

   • Add tamarind pulp (strain if needed).

   • Add salt and simmer everything for 10–15 mins. Add water if it's too thick.

---

🌶️ Temper the Sambar:

1. Heat oil/ghee in a small pan.

2. Add mustard seeds — let them splutter.

3. Add cumin, hing, red chili, curry leaves, and garlic (if using).

4. Pour this hot tempering over the simmering sambar. Mix well.

---

🍽️ Serve:

• Serve hot sambar over steamed chawal (rice), with a spoon of ghee or papad on the side.

• Optional sides: pickle, curd, fried potatoes, or onion salad.

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Want a restaurant-style sambar powder recipe or instant pot version? Happy to share!