Sambar Sadam is an one pot meal, which is a combination of vegetables, lentil and rice, slow cooked together with sambar powder. I have made my version of the same dish and replaced the rice with multiple grains to make it more nutritious. However, I had to prepare it in two separate pots, as vegetables would be over cooked if they were cooked together with the grains. But you can choose to do it simultaneously while the grains are cooking on the side, to make it less time consuming. You can also precook the grains and then sauté the vegetables and combine them together later.
|Cooking Time||Prepration Time||Total Time|
|30 minutes||10 minutes||40 minutes|
- Broken Wheat (dalia) – 2tbsp
- Split Green Gram (moong daal) – 2 tbsp
- Split Bengal Gram (toor daal) -1/2 cup
- Pearl Millet (whole bajra) – 2 tbsp
- Whole Barley – 2 tbsp
- Little Millet (samo millet) – 2 tbsp
- Whole Sorghum (whole jawar) – 2 tbsp
- Carrom Seeds – 1/4 tsp (optional)
- Mustard Seeds – 1/2 tsp
- Asafoetida – 1/4 tsp
- Curry leaves – 5-6 nos
- Dried Red Chilli -1 nos
- Carrot – 1 Large (chopped length wise)
- French Beans – 10 nos (chopped length wise)
- Pumpin – 2/3 cup (diced)
- Drumstick – 1 nos (chopped length wise)
- Onion – 1 large (diced)
- Tomato – 1 large (diced)
- Tamarind pulp – 1 tbsp
- Garlic – 4-5 cloves (roughly chopped)
- Cooking oil – 1 tbsp
- Ghee – 2 tbsp
- Water – 2 cups.
- Place a pressure cooker on medium heat, once hot add 1 tbsp ghee and all the grains into the cooker and sauté the grains for about 2-3 minutes or until the grains are aromatic and have some colour. Then add 2 cup of water into it, stir them together, close the lid of the pressure cooker and let the grains boil for 4 whistles on medium low flame.
- Meanwhile, place a cooking pot on medium heat, add 1 tbsp cooking oil to it. Once the oil is hot add onion and sauté them until translucent then add carrots, beans, drumsticks and salt. Give it a quick mix cover the pot and let the vegetables cook for 5 minutes.
- Open the lid of the cooking pot after the given time, add pumpkin, tomatoes, sambar powder and tamarind pulp give it a mix and let vegetables cook for another 5 minutes.
- The grains would have been pressure cooked by now, just release the pressure and empty the grains into cooking pot and mix everything together gently.
- Take a small frying/tempering pan and place it on medium heat, add the remaining ghee (1 tbsp). Once the ghee is hot add mustard seeds, dried whole red chili and asafoetida. When the mustard seeds start to crackle, add the finely chopped garlic and reduce the heat, let garlic cook until they have got slightly golden colour. In the last add the curry leaves mix everything together and pour it on Multigrain Sambar Sadam.
I have tried cooking a different version of sambar sadam today, which is not only delicious but nutritious. Do give it a try and share your feedback in the comments section below.