Sambar bath or Bisibelabath or simply Sambar sadham is the yummiest dish for lunch, anytime. It’s a delicacy reserved for special occasions, but I try to make this to make any ordinary Sunday, special.
It absolutely rules the dining table, as a One-pot dish. I love it, with fried Vadams / Pappads and a fantastic Onion Raita / Aviyal.
The amount of vegetables, lentils that goes into it makes it so healthy and tasty.
Vegetables that can be used:
Shallots (Sambar onions), Potato, Pumpkin, White Pumpkin, Sweet Potato, Cluster beans, French beans, Carrot, Peas, Brinjal, Capsicum, Broad beans, Chow Chow (chayote), Drumsticks – Cut these vegetables into big cubes of 1” side.
For the Masala
Red chillies – 8
Dhania (Coriander seeds) – 3 tbsp
Chana dal – 1 tsp
Methi seeds (Fenugreek) – 2 tsp
Asafoetida – 1 tbsp (Hard Asafoetida can also be used)
Cinnamon – 1” piece
Copra or dried coconut grated – 3 tbsp
Fry the above said ingredients in 1 tsp of gingelly oil and allow them to cool. If dried coconut is not available, use regular coconut. But make sure it is not fried too dry. Then, grind them into a fine powder.
Raw rice – 1 cup
Toor dal – ½ cup
Tamarind – the size of a big lime
Green chilly – 1
– Soak the dal for 20-30 min.
– Soak the tamarind in hot water for ½ hour and prepare thick tamarind extract to the measure of 2 cups.
– Cook the rice and dal separately in a pressure cooker.
– Use a smaller size cooker or a pressure pan to do Bisibelabath.
– Place a Pressure pan on heat and add about 4 tbsp of gingelly oil. Add mustard seeds and let it splutter.
– Now add one split green chilly and the Sambar onions. The regular onions cut into big pieces can be used alternatively.
– Put in the curry leaves and all the other vegetables and stir them well.
Add vegetables and the tamarind water
– Now pour in the tamarind extract, the masala powder and half of the required salt. Cover and cook for 1 whistle.
Add in the masala and mix well
– Open the cooker after the pressure settles. Add in the cooked rice and dal and the second half of the salt and mix well.
– Let it simmer for 7-8 min, till everything blends well. Add in a tsp of jaggery for that twist in taste.
– Serve with hot ghee on top.
Bisibelabath – ready to be eaten 🙂
Please do try this delicious Bisibelabath at home and let me know how you liked it !!!