Question

white grain that are cooked and eaten with Dal/sambhar
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Answer 1

Explanation:

sambhar is the right answer because rice is not a grain

Answer 2

Explanation:

Reffer to the picture posted.

Recipe

Sambar rice or sambar sadam recipe

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Author

SWASTHI

INGREDIENTS (1 CUP = 240ML )

Ingredients for sambar rice

¼ cup toor dal plus 2 tbsps or 6 tbsp (can use little moong dal)¼ cup toor dal plus 2 tbsps or 6 tbsp (can use little moong dal)

½ cup rice brown rice white rice or millets½ cup rice brown rice white rice or millets

2 cups water2 cups water

1 sprig curry leaves1 sprig curry leaves

1 pinch asafoetida or hing1 pinch asafoetida or hing

1½ tbsp ghee or oil as needed1½ tbsp GHEE or oil as needed

2 pinches turmeric or haldi2 pinches turmeric or haldi

8 to 10 Shallots or 1 medium onion cubed8 to 10 Shallots or 1 medium onion cubed

1 drumstick small or half (cut to 2 inch pieces)1 drumstick small or half (cut to 2 inch pieces)

1 carrot sliced or cubed1 carrot sliced or cubed

1 tomato medium, chopped1 tomato medium, chopped

tamarind Small lemon sizedTAMARIND Small lemon sized

salt as neededsalt as needed

Sambar powder (or 1 to 1½ tsp any sambar powder)

½ tsp chana dal or bengal gram½ tsp chana dal or bengal gram

½ tsp urad dal or skinned black gram½ tsp urad dal or skinned black gram

1 red chilies1 red chilies

½ tsp cumin or jeera½ tsp cumin or jeera

1 tsp coriander seeds1 tsp coriander seeds

¾ tbsp coconut fresh or dry¾ tbsp coconut fresh or dry

¼ tsp methi seeds or fenugreek seeds¼ tsp methi seeds or fenugreek seeds

INSTRUCTIONS

Make sambar powder or use any ready made

You can skip this step if you have sambar powder ready. To make the powder, heat a pan and dry roast urad dal, chana dal and red chilies on a medium flame until lightly golden. Meanwhile if you see the red chilies turn crisp you can set them aside.

You can skip this step if you have sambar powder ready. To make the powder, heat a pan and dry roast urad dal, chana dal and red chilies on a medium flame until lightly golden. Meanwhile if you see the red chilies turn crisp you can set them aside.

Then add coriander seeds and roast till golden. Then quickly add cumin or jeera. When they smell good remove to a plate. Then add methi seeds & roast. When the methi seeds begin to smell good & turn deep golden, turn off the stove.

Then add coriander seeds and roast till golden. Then quickly add cumin or jeera. When they smell good remove to a plate. Then add methi seeds & roast. When the methi seeds begin to smell good & turn deep golden, turn off the stove.

Cool all of these and make a fine powder in blender jar. For this recipe use only half of this powder.

Cool all of these and make a fine powder in blender jar. For this recipe use only half of this powder.

Preparation to make sambar rice

Wash rice and dal together in a bowl or directly in the cooker. Then pour 2 cups of water & pressure cook them together on a medium flame. If cooking in a bowl cook for 3 whistles. If cooking in the cooker directly, then cook for 2 whistles.

Wash rice and dal together in a bowl or directly in the cooker. Then pour 2 cups of water & pressure cook them together on a medium flame. If cooking in a bowl cook for 3 whistles. If cooking in the cooker directly, then cook for 2 whistles.

When the pressure releases naturally remove the rice & dal & slightly mash them.

When the pressure releases naturally remove the rice & dal & slightly mash them.

Heat ghee in a pan. Add cumin, .

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