Kongu nadu Paruppu sadam | Arisi paruppu sadam | Dal Rice

                        

Arisi paruppu sadam is one of the famous kongu style recipes. Very easy to prepare and no special side dish required. A simple vegetable fry, pappad or just pickle goes well with it. My whole family is big fan of this rice. We never get bored of this one. Always this recipe brings lot many memories in my mind. The love, time spent with my parents in my childhood, etc,.. This is not only recipe something more than that. I am sharing this recipe here as my 50^th post. Try this and let me know your comments.

Let us see how to prepare this simple dal rice in few mins.

Ingredients: 

Rice – 1 cup

Thuvaram Paruppu/Toor Dal – 1 cup

Onion – 1

Garlic – 6 cloves

Tomato - 2

Curry leaves – 1 sprig

Coriander leaves – 2 tbsp

Red chili – 2

Mustard seeds – 1 tsp

Asafetida/Hing – a pinch

Cumin seeds or Fennel seeds – 1 tsp

Turmeric powder – 1/4 tsp

Chili powder – 1 tsp

Oil – 1 tbsp

Cardamom/Patta – 1 (optional)

Lavangam/ cloves – 3 (optional)

Salt as needed

Method:

Wash Dal and rice together and soak in water for 10 mins or till the time you cook.

Chop onion, tomato, garlic, red chilies, curry leaves and coriander leaves.

Take pressure cookware, heat a tbsp. of oil.

Add mustard, when it splutters, add in Cardamom and cloves.Fry for 5 seconds.

Add chopped onion, garlic, red chilies and curry leaves.

Throw in fennel seeds/sombu. If you don’t like fennel seed, you can add cumin seeds/jeera.

Fry till the onion changes to translucent.

Add chopped tomato, turmeric and chili powder. Cook till tomato becomes gooey.

Now add the soaked dal and rice. Mix well.

Add asafetida and required salt. Mix well.

Add 4 cups of water (1 cup dal and 1 cup rice) and mix well.

When it starts boiling, check the taste and add salt or chili powder if any required. Finally add coriander leaves.

Cover the cookware and cook for 2 whistles. Simmer the flame to the lowest and cook for 1 more whistles or 5 minutes and switch off the flame.

Wait till the pressure releases.

Open the lid and add a tbsp. of ghee and mix with fork.

Transfer to serving bowl immediately.

Flavorful dal rice is ready.

Enjoy with any simple curry which you like. It goes well with pappad, any fryums, pickle or curd. Today I prepare pavarkai porial for this.

Note:

Don’t overcook the rice. It has to be separate grains.

If you don’t like the taste of fennel seeds then you can replace it with jeera/cumin seeds. You can also add mix of 1/2 tsp fennel and 1/2 tsp cumin seeds.