South Indian Sambar with Coconut Rice
Toor dal sambar simmered with tamarind and sambar powder, okra and tomato, served with basmati rice.
- 100 g toor dal
- 150 g basmati rice
- 150 g okra
- 1 large tomato
- 1 tbsp tamarind paste
- 2 tsp sambar powder
- 1 tsp turmeric powder
- 40 g desiccated coconut
- 1 tsp mustard seeds
- 10 leaves curry leaves
- 3 tbsp vegetable oil
- 1 tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Rinse rice and cook in 300ml salted water for 12-15 minutes until tender. Drain and keep warm.
- Step 2
Wash toor dal and cook in 400ml water with 1/2 tsp turmeric for 10-12 minutes until soft and mushy.
- Step 3
Meanwhile, trim and slice okra into 2cm pieces. Dice tomato.
- Step 4
Heat 2 tbsp oil in a large pan. Add okra and cook for 4-5 minutes until lightly browned. Remove and set aside.
- Step 5
In same pan, add mustard seeds and curry leaves. Let them splutter for 30 seconds.
- Step 6
Add diced tomato and cook for 3-4 minutes until softened.
- Step 7
Add cooked dal, tamarind paste, sambar powder, remaining turmeric, and 200ml water. Bring to boil.
- Step 8
Add cooked okra and simmer for 5-6 minutes until flavours blend. Season with salt.
- Step 9
Stir desiccated coconut into the cooked rice with remaining oil.
- Step 10
Serve hot coconut rice with sambar.
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