Oats sambar sadam/lentil and oats medley

Main Dish
4 servings
30 min
20 min
Very Easy


Number of serving: 4
Toor dhal or red lentils, 1/2 cup

Irish oats or any type of oats, 1 cup

Small onions, peeled, a cup, 2

Tomatoes, medium size, 2

Mixed vegetables, like carrot, green beans, broccoli, spinanch, peas

Green chili,1

Turmeric powder, 1/2 teaspoon

Tamarind, a small lemon-sized ball

Asafetida, 1 pinch

Salt as per taste

Mustard seeds, ½ teaspoon

Curry leaves, 1 sprig

Chopped cilantro, a handful

Vadakam, 1 teaspoon

Shredded coconut or dry coconut powder, 1 tablespoon

Coriander seeds, 1 tablespoon

Red chilies, 2-3 depending on spice preference

Fenugreek seeds, ¼ teaspoon

Cardamom, 2 pods

Cloves, 2


  • Wash the lentils and let it soak for 15 minutes. Dry roast the ingredients given under the one by one for 2 minutes under medium flame and let it cool. Grind it to a smooth paste and keep aside. Extract thick juice from the tamarind. Peel the onions, dice the tomatoes and the other vegetables and slit the green chilies into.
  • Heat a pressure pan or pressure cooker with some oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the vadagam and fry for a few seconds. Add the small onions and curry leaves and sauté for a few minutes until the onions are tender.
  • Add the diced tomatoes and green chilies and keep sautéing until everything is blended. Now add the ground paste and fry everything for a minute until the raw smell goes. Add the tamarind juice along with asafetida, salt and 4 cups of water and boil for a few minutes.
  • After 10 minutes add the lentils, the chopped vegetables, and oats, mix everything and cook under pressure for up to 3-4 whistles. Once the pressure is down, garnish with chopped cilantro and serve hot with potato chips and pickle.


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