Nut-Free Sambar Rice

Dive into the comforting flavors of South India with this Nut-Free Sambar Rice recipe, a wholesome one-pot dish that’s perfect for busy weeknights or festive occasions. This allergen-friendly twist on the classic sambar rice is made with aromatic basmati rice, protein-packed toor dal, and a vibrant blend of spices like cumin, fenugreek, and hing for that authentic taste without the use of nuts. Mixed vegetables like carrots, beans, and potatoes add texture and nutrition, while tamarind paste and sambar powder infuse the dish with tangy-sweet and savory flavors. Ready in under an hour, this hearty meal is finished with an aromatic tempering of curry leaves and coriander, making it a soul-satisfying dish you can savor as is or pair with cool yogurt and tangy pickles. Perfect for those seeking nut-free comfort food with a rich, traditional taste!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 0.5 cup Toor dal (pigeon peas)
• 2 tablespoons Tamarind paste
• 1 cup Mixed vegetables (carrots, beans, potatoes)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Fenugreek seeds
• 2 pieces Dried red chilies
• 0.25 teaspoon Hing (asafoetida)
• 2 tablespoons Sambar powder
• 1.5 teaspoons Salt
• 5 cups Water
• 10 leaves Curry leaves
• 2 tablespoons Coriander leaves
• 2 tablespoons Oil (vegetable or canola)

Directions

Step 1

Rinse the basmati rice and toor dal separately in cold water until the water runs clear. Soak each in separate bowls with enough water to cover them for at least 15 minutes.

Step 2

Heat 1 tablespoon of oil in a pressure cooker on medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies. Saute until the mustard seeds begin to splutter.

Step 3

Add the curry leaves and hing, stirring quickly to avoid burning.

Step 4

Add the mixed vegetables and saute for 3-4 minutes until they begin to soften. Sprinkle turmeric powder and mix well.

Step 5

Add the soaked and drained toor dal to the pressure cooker along with 3 cups of water and salt. Close the lid and cook for about 3-4 whistles or until the dal is soft and mushy.

Step 6

Once the pressure releases naturally, open the lid and add soaked and drained rice, tamarind paste, the remaining 2 cups of water, and sambar powder. Stir well to combine.

Step 7

Cook without the lid, stirring occasionally until the rice absorbs most of the water and the mixture starts becoming thick and slightly mushy.

Step 8

In a separate small pan, heat the remaining 1 tablespoon of oil. Add more curry leaves if desired and chopped coriander leaves. Sauté briefly and then pour this tempering over the sambar rice.

Step 9

Mix gently and cook for an additional 5 minutes, ensuring everything is well combined.

Step 10

Garnish with additional coriander leaves and serve hot with a side of yogurt or pickle.

Nutrition Facts

Serving size	1850.9 grams (1850.9g)

Amount per serving	% Daily Value*
Calories	1188

Total Fat 34.20g	44%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3929mg	171%
Total Carbohydrate 180.10g	65%
Dietary Fiber 33.00g	118%
Total Sugars 24.60g
Protein 41.00g	82%

Vitamin D 0IU	0%
Calcium 313mg	24%
Iron 15mg	81%
Potassium 2667mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 13.8%

Carbs: 60.4%