Indian
Indian - Biryani and Rice
Sambar Pulao
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup rice
- • 1/2 cup toor dal
- • 12 shallots, peeled
- • 2 tomatoes, chopped
- • 1 tbsp sambar powder
- • 1 lemon-sized ball of tamarind, soaked in 1 cup warm water
- • 2 tbsp sesame oil
- • 1 tsp mustard seeds
- • 10 curry leaves
Preparation Steps
1
Phase 1
Pressure cook the rice and dal together with 4 cups water and a pinch of turmeric until mushy, about 5 whistles.
2
Phase 2
Simmer the shallots and tomatoes in the tamarind extract with the sambar powder and salt until the shallots soften.
3
Phase 3
Add the cooked rice and dal, mix well, and simmer 5 minutes until thick and saucy.
4
Phase 4
Heat the sesame oil, pop the mustard seeds and curry leaves until crackling, and pour over the rice.
5
Phase 5
Serve hot with papad and pickle.