One Pot Sambar Rice (10-Minute Easy Version)

Steps

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1. 1
   Combine the rice and lentil flour in a bowl, rinse two to three times with water, drain, and transfer to a pressure cooker — no soaking needed.
   ▶ ≈0:32
2. 2
   Add the tomatoes, carrots, green beans, small onions and peeled garlic to the rice, then mix in the salt, turmeric powder and a tablespoon of oil.
   ▶ ≈1:00
3. 3
   Pour in five cups of water, stir well, cover, and pressure-cook on high heat for six whistles, then turn off the heat and let the pressure release naturally.
   ▶ ≈1:25
4. 4
   Once opened, mash the hot, fluffy rice well with a spoon while it's still warm and set aside.
   ▶ ≈1:52
5. 5
   Heat two tablespoons of oil in a pan, add the mustard seeds, urad dal and cumin seeds, and temper until the dal is cooked, then add a bunch of coriander leaves.
   ▶ ≈2:07
6. 6
   Lower the heat, stir in the chili powder and coriander powder, and fry the spice mix for about a minute.
   ▶ ≈2:26
7. 7
   Add the strained tamarind water, mix well, then turn the heat up high and bring it to a boil.
   ▶ ≈2:45
8. 8
   Once boiling, add the mashed rice and mix thoroughly; if it looks too dry, stir in an extra cup of hot water to reach your preferred consistency.
   ▶ ≈3:06
9. 9
   Cook on high heat for five more minutes, stirring constantly to prevent sticking or burning.
   ▶ ≈3:28
10. 10
    Finish by sprinkling on chopped coriander leaves, mix, and serve.
    ▶ ≈3:37
11. 11
    Optionally, sauté a handful of cashews in a tablespoon of ghee and sprinkle over the rice for extra richness — this step can be skipped.
    ▶ ≈3:50