Samasa

Samasa is a traditional Indian dish consisting of lentils and rice cooked together, often with spices. It is a staple food in many parts of India, particularly in the southern regions. The basic preparation involves soaking lentils and rice, then cooking them in water until they reach a soft, porridge-like consistency.

Variations of samasa are widespread, with different regions and households employing unique spice blends and additions. Common spices include turmeric, cumin, mustard seeds, and asafoetida. Some recipes incorporate vegetables like carrots, peas, or spinach, adding nutritional value and flavor. Ghee or oil is often used to temper the spices before mixing them into the cooked samasa, enhancing its aroma and taste.

Samasa is typically served hot and can be accompanied by various side dishes such as yogurt, pickles, chutney, or a dollop of ghee. Its simplicity and nutritional completeness make it a popular choice for breakfast, lunch, or dinner, especially for infants and the elderly. The dish is known for being easily digestible and a good source of protein and carbohydrates. The name "samasa" itself can vary regionally, with similar dishes referred to as pongal in Tamil Nadu or khichdi in other parts of India, though subtle differences in preparation and ingredients may exist.