Arisi Paruppu Sadam
Arisi Paruppu Sadam #Kongunadustyle #Arisi #Parupu #Sadam #Lunch #cookbook
Arisi Paruppu Sadam, (Rice and Lentil Dal Rice) is a comforting, nutritious, one-pot dish that originates from the Kongunadu region of Tamil Nadu.
#ArisiParuppuSadam, #ComfortFood, #OnePotMeal, #KongunaduRecipes #TamilFood
(YOGi writes) : -#Assistant #KSGE It is incredibly easy to make in a pressure cooker and is perfect for quick weekday lunches or kids' lunch boxes.
Here is a traditional step-by-step recipe to make it at home.
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Prep Time & Yield
- Prep time: 20 minutes (includes soaking)
- Cook time: 15 minutes
- Servings: 3-4 people
Ingredients
Main Components
- Rice: 1 cup (Short-grain variety like Ponni or Sona Masoori)
- Toor Dal (Split Pigeon Peas): ½ cup
- Water: 3 cups
For Tempering & Sautéing
- Oil or Ghee: 2 tablespoons
- Mustard Seeds: ½ teaspoon
- Cumin Seeds (Jeera): ½ teaspoon
- Asafoetida (Hing): A generous pinch
- Curry Leaves: 1 sprig
- Dry Red Chillies: 2 (broken)
- Green Chilli: 1 (slit)
- Shallots (Small Onions): 10–12 (chopped or kept whole)
- Garlic: 5 cloves (crushed or chopped)
- Tomato: 1 large (chopped)
Spices & Seasoning
- Sambar Powder: 1 to 1½ teaspoons (adjust for spice tolerance)
- Turmeric Powder: ¼ teaspoon
- Salt: To taste
- Fresh Coriander Leaves: A handful (chopped, for garnish)
- Ghee: 1 teaspoon (for serving)
Step-by-Step Instructions
1. Wash and Soak
Rinse the rice and toor dal together under running water 3 to 4 times until the water runs clear. Soak them in clean water for 20 to 30 minutes, then drain the water completely and set aside.
2. Temper the Spices
Place a pressure cooker on medium heat and add oil or ghee. Once hot, add the mustard seeds and let them splutter. Add the cumin seeds, dry red chillies, green chilli, curry leaves, and asafoetida. Sauté for 30 seconds.
3. Sauté Aromatics and Veggies
Add the chopped shallots and crushed garlic to the cooker. Sauté until the onions turn translucent and soft. Toss in the chopped tomatoes along with a pinch of salt. Cook for 2 to 3 minutes until the tomatoes turn soft and mushy.
4. Add Spice Powders
Lower the heat and add the sambar powder and turmeric powder. Stir quickly for 30 seconds to cook off the raw spice smell, taking care not to burn them.
5. Combine and Pressure Cook
Pour in 3 cups of water and add salt to taste. Bring the water to a rolling boil. Add the drained rice and dal mixture, then stir well to combine everything uniformly. Close the pressure cooker lid and cook on medium flame for 3 whistles.
6. Rest and Serve
Turn off the heat and allow the steam to release naturally from the cooker before opening the lid. Gently fluff the rice with a ladle. Drizzle a spoonful of hot ghee on top and garnish with freshly chopped coriander leaves.
For a quick visual overview of the entire cooking process, you can watch this step-by-step recipe vide
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