Rice and Sambar

The really easy bachelor sambar

I had originally posted this recipe years ago when I was a bachelor. Recently I had to share it with someone at work with some minor improvement. And then I decided to repost it, this time on Medium. It’s good enough for a bachelor who is starting to try his luck in cooking everyday stuff. This is not the “real sambar” your mom makes.

  1. Crackle some mustard in hot oil in a pressure cooker.
  2. Saute 3 chopped onions, some green chilies, 2 potatoes (You can put all kinds of vegetables here like carrots, brinjal) , 1 or 2 tomatoes with enough salt in the cooker.
  3. Add 2 teaspoons of dhaniya powder, half teaspoon of red chilli powder, 3 teaspoons of sambar masala (I’m a Keralite and so I used Eastern Sambar Masala) and half teaspoon of asafoetida powder (kaayam) and continue sauteing. Avoid making it over fried or dark in color. This is the base.
  4. After the base is done put a handful of washed toor daal into the cooker along with the base. Stir a bit.
  5. Add water just enough to immerse all the above ingredients in the cooker.
  6. Close the lid and cook it under medium flame until you hear 2–3 whistles and switch off the flame. Leave it until the pressure is released on its own.
  7. After the pressure is released from the cooker, open the lid and add some more water if required, enough to get the right consistency.
  8. Start the flame on medium. If you think you have added more water, cook it on high flame until the extra water is reduced.
  9. Add some tamarind paste and let it cook for some time.
  10. After 2 to 3 minutes switch off the flame and bachelor sambar is ready to be served with rice, dosa or idli.

Tell me how it was.

One clap, two clap, three clap, forty?

By clapping more or less, you can signal to us which stories really stand out.