Easy Sambar Sadam, Bansi Rava Sakkarai Pongal | Navaratri Recipes | Step by Step Recipe

Sambar Sadam / Sambar Rice | Easy Bisi Bele Bath

Rice - 1 cup

Toor Dal - 1/2 cup

Vegetables - Carrot, Beans, Drumstick - 2 cups

Tomatoes - 2 big

Sambar powder - 1 & 1/2 tsp (the powder is not very spicy)

Turmeric powder

Salt to taste

Tamarind pulp - 1 tsp

Hing/ Asafetida -  a ping

For Seasoning

Oil - 1 tsp

Ghee - 2 tsp

Onions - 1/2 medium

Garlic - 2 cloves

Mustard seeds, Urad dal, Jeera, Methi Mix - 1/4 tsp

Curry leaves few

Dry Red Chilies - 2

Cashew nuts

Spice Powder - 2 tsp (See the recipe below)

For Spice Powder:

Bengal Gram - 2 tsp

Coriander seeds - 1 tsp

Methi - few

Dry Red Chilies - 3

Copra - 1 tsp (opt)

Dry roast the above and grind to a semi smooth powder. This can be stored for couple of days and used in different recipes.

How to make the Sambar Sadam:

Wash and soak the rice for 15 - 20 mins.

Wash and pressure cook the toor dal with 1 & 1/2 cups along with few drops of oil, hing and turmeric for 3 -4 whistles till it is well cooked. Wait for the pressure to fall.

Then add the drained rice, 3 cups water. tamarind pulp, chopped tomatoes and pressure cook for 3 whistles.

Wash and chop the vegetables. Microwave for 10 mins or else cook separately.

Once the pressure is off, add the vegetables along with the water, spice powder. If required pressure cook for 1 whistle. Else add simmer for 5 mins.

Heat another pan with oil, ghee, add the seasoning ingredients, when mustard pops, add the onions, saute till brown.

Pour this tempering over the cooked rice and garnish with coriander leaves.

Bansi Rava Sakkarai Pongal | Chakkara Pongal with Bansi Rava

Step by Step Picture Recipe

Ingredients Needed:

Bansi Rava - 1/2 cup

Yellow moong dal - fistful

Bengal Gram 2 tsp

Jaggary - 3/4 cup (can decrease the amount if you feel it will be more sweet)

Ghee - 2 tsp

Cashew nuts and Raisins

How to make Bansi Rava Sakkarai Pongal:

Wash and soak the Rava along with Yellow Moong dal, Bengal Gram for 10 mins.

Then pressure cook with 1 cup water. Add more if you want it loose. Pressure cook for 2 -3 whistles.

In a pan, melt jaggary with little water, remove impurities if required. Pour this on the cooked rava and mix well.

Heat ghee and roast the nuts and add to the pongal.

The amount of water you add depends on the consistency of the cooked rava, if required add more so that it tends to be loose and easy to eat.

Bansi Rava Sakkarai Pongal was delicious. Amma told me that she liked it a lot and wanted to know how I made, well that surely made my day.

Hope you all had a wonderful day.