VEGGIE QUINOA SAMBAR
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Spice Up Your Cooker with These Sambar Secrets
Rinse quinoa and toor dal thoroughly to avoid bitterness.
Roast sambar powder briefly to intensify flavor.
Use fresh curry leaves for that authentic aroma.
Adjust water slightly for thicker or thinner sambar.
Add a spoon of ghee while serving for a richer taste.
Toss in extra seasonal veggies for more color and nutrition.
Step-by-Step Recipe : Whistle While You Cook: Quinoa Sambar Adventure!
Preparation Time : 15 min Cooking Time : 25 min Total Time : 40 min Servings : 3-4
PERSONAL NOTE
This Tricolor Quinoa Toor Dal Vegetable Sambar is pure comfort in a bowl for me. The gentle aroma of curry leaves and cinnamon filling the kitchen brings back cozy weekend memories. I love how the quinoa blends seamlessly with soft toor dal, creating a light yet hearty meal. It’s the perfect balance of tradition and health, making it my go-to dish for family dinners when I crave warmth and color.
INGREDIENTS
- Cooking Oil: 2 tbsp
- Mustard Seeds: 1 tsp
- Cumin Seeds (Jeera): 1 tsp
- Black Peppercorns: 3
- Cloves: 3
- Star Anise: 2
- Bay Leaf: 1
- Green Cardamom (Elaichi): 2
- Cinnamon Stick: 2-inch piece
- Fenugreek Seeds (Methi): ½ tsp
- Curry Leaves: 1 handful
- Green Chilli: 1, sliced
- Fresh Ginger: 1 tbsp, finely chopped
- Onion: 1 small, finely chopped
- Carrots: 2 medium, chopped
- Green Beans: 6, finely chopped
- Tomato: 1 small, chopped
- Yellow Pumpkin: 1 cup, diced
- Toor Dal (Split Pigeon Pea): 1 cup
- Tri-Color Quinoa: 1 cup
- Homemade Sambar Powder: 1 tbsp
- Salt: to taste (approx. 1 tbsp)
- Water: 4½ cups
- Fresh Coriander Leaves: 1 handful, chopped
PREPARATION STEPS
- Tempering Spices:
Heat 2 tbsp oil in a pressure cooker. Add mustard seeds and cumin seeds. When they splutter, add black peppercorns, cloves, star anise, bay leaf, cardamom, cinnamon, and fenugreek seeds. Fry for 2 minutes on medium flame. -
Add Curry Leaves & Aromatics:
Toss in a handful of curry leaves, sliced green chilli, and chopped ginger. Sauté for 2 minutes. -
Onions & Vegetables:
Add finely chopped onion and sauté for 2 minutes.
Add chopped carrots and fry for 4 minutes.
Add chopped beans and fry for 2 minutes.
Add tomato and cook for 2 minutes.
Add yellow pumpkin pieces and cook for 5 minutes. -
Dal & Quinoa:
Add 1 cup toor dal and sauté for 2 minutes. Add 1 cup tri-color quinoa and fry for 5 minutes. -
Season & Cook:
Stir in salt and 1 tbsp homemade sambar powder. Mix well for 3 minutes.
Pour in 4½ cups water, stir, and bring to a boil. -
Pressure Cook:
Close the lid and cook for 3 whistles on medium flame. Allow the pressure to release naturally. -
Finish & Serve:
Open the cooker, add a handful of fresh coriander leaves, mix well, and serve hot.
Yes! Replace quinoa with extra toor dal or even millets for a classic touch.
Reduce sambar powder or use a mild CHILLIES to keep the flavor gentle.
Absolutely—add 1 tsp tamarind pulp while boiling for a traditional kick.
Yes, cool and freeze in portions for up to a week. Reheat with a splash of water.
Definitely! It’s wholesome with quinoa, dal, and veggies—just serve with papad or pickle on the side and you’re sorted.
🍋 F.A.Q. – Foodie Anxiety Quotient
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