Paruppu Sadam - Traditional South Indian Lentil Rice

Ingredients

• 1 cup (200g) rice 1 cup (200g) rice
• 1/2 cup (100g) toor dal (split pigeon peas) 1/2 cup (100g) toor dal (split pigeon peas)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/4 teaspoon asafoetida (hing) 1/4 teaspoon asafoetida (hing)
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 58g, 3g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Wash the rice and dal together under running water until the water runs clear. Soak them in water for 30 minutes, then drain.
2. 2.
   Heat ghee in a pressure cooker or a large pot. Add mustard seeds and cumin seeds. Once they splutter, add asafoetida, green chilies, and chopped onions. Sauté until the onions turn golden brown.
3. 3.
   Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and mushy.
4. 4.
   Add the soaked rice and dal to the pot and mix well with the spices.
5. 5.
   Pour 3 cups (710ml) of water into the pot and stir everything together.
6. 6.
   If using a pressure cooker, close the lid and cook for 3 whistles. If using a pot, cover with a lid and cook on medium heat until the rice and dal are cooked and soft.
7. 7.
   Once cooked, let the pressure release naturally or allow the pot to cool down slightly before opening.
8. 8.
   Garnish with fresh coriander leaves and serve hot with a dollop of ghee.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Toor dal — Soak the dal for at least 30 minutes to ensure even cooking and a creamy texture.

Tips & Tricks

• For added flavor, temper the dish with curry leaves and dried red chilies.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve Paruppu Sadam with a side of papadums or pickle for an extra burst of taste.
• Leftover Paruppu Sadam can be transformed into delicious lentil rice balls by shaping them into small patties and shallow frying them until crispy.
• Experiment with different types of lentils, such as masoor dal or moong dal, to create variations of this classic dish.

Serving advice

Serve Paruppu Sadam hot with a generous drizzle of ghee on top. Accompany it with a side of papadums, pickle, and a cooling raita (yogurt-based side dish) to complement the flavors.

Presentation advice

Garnish the Paruppu Sadam with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Indian thali (plate) or a shallow bowl to showcase the vibrant colors of the dish.