Sambhar Pulav is one the easy one pot meals you can make when in hurry. This Sambhar Pulav serves a good fulfilling lunch option for me most of the times. Not just this version of my Sambhar Pulav is full of flavors but also have goodness of vegetables, though the best one would be those which go with original sambhar recipe. I used Eggplant here to get the flavour right and then adding some pumkin cube would be as good. However I would let you choose your vegetables and cook your own Sambhar Pulav . Only catch is about using little clarified butter with sambhar powder at the end. As that adds to the aroma of Sambhar Pulav and takes your appetite to a next level for sure.
Sambhar Pulav can also be served with tempered raita, papad and pickle too. I however hardly wait for any of these and for me a bowl is enough to suffice all what I need for my lunch. Making it little spicy just helps me enjoy it more and I like it that way more.
- Basmati Rice: 1 cup (soaked in water for 10 mins)
- Curd: 1/2 cup
- Sambhar powder: 2 tbsp
- Onions: 1 sliced
- Ginger Garlic paste: 1 tbsp
- Bay leaf:1
- Green Cardamom: 1
- Clove:1
- Cinnamon: 1 small stick
- Cumin seeds: 1/2 tsp
- Black pepper corns: 4
- Roasted Chana Dal: 1/2 tsp
- Asafoetida: 1/2 tsp
- Red Chilli Powder: 1/2 tsp
- Cumin Powder: 1/2 tsp
- Salt: to taste
- Turmeric: 1/2 tsp
- Potato: 1 cut in quarters
- Long Brinjal (Egg plant) : 2 cut in 1 inch cubes
- Boiled/Frozen Peas: 1/4 cup
- Oil: 1 tsp
- Ghee: 1 tsp (optional)
- Curry leave: 5-6
- Cook par boiled rice with a drop of oil , salt and cloves and keep aside.
- Meanwhile heat oil in a wok and add cumin seeds, bay leaf, cinnamon and green cardamom and some asafoetida.
- Now saute some onions till they turn brown and the mix ginger garlic paste and cook.
- To this add all the vegetables and turmeric powder, cumin powder, salt, red chilli powder and some sambhar masala.
- Add some rice water and cook the vegetable for 5 mins covered.
- Now mix 1 tbsp sambhar masala to curd and keep it ready.
- Once vegetables are cooked (not mushy) layer them with curd and then add a layer of rice.
- Pour some ghee and sambhar powder and let them cook on slow heat covered.
- After 5 mins this is ready to be served hot with raita and papad.