Dhal Rice / Arisiyum Paruppum Saadham

When it comes to food, every region across the globe has some renowned dish, this is one such item from Kongunadu of South India. Any food blogger from this region wouldn’t miss writing about this. Every household has their own recipe of this dish but ultimately it will taste delish! Here is my mom’s recipe with no twist.

Ingredients

Rice – 1 cup
Toor Dhal – 1/3 cup (Split Pigeon Peas)
Shallots – Around 10 (more the tastier)
Green Chilly – 2 (sliced)
Tomato – 1 medium size (diced)
Garlic Pods – 5 (peeled)
Fennel Seeds – 1.5 tbsp
Sambhar Powder – 1.5 tsp
Turmeric Powder – 1/2 tsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 1 spring
Coriander Leaves – 2 spring
Vegetable Oil – 2 tbsp
Water – 2 cups

Method

  1. Wash the rice and dhal together and soak with 2 cups of water at least for half an hour.
  2. Crush the garlic and fennel seeds to a coarse paste.IMG_20181020_132659.jpg IMG_20181020_133026.jpg
  3. Place the pressure cooker on a medium flame, add oil. Once heated, add mustard seeds, allow it to splutter. Add green chillies and curry leaves, sauté for a minute.
  4. Add shallots and sauté it again until it becomes translucent.IMG_20181020_133241.jpg
  5. Add chopped tomatoes along with 1 tsp of salt which will catalyze the cooking process of tomatoes.
  6. Once the tomatoes are mushy, add turmeric powder and sambhar powder.
  7. Sauté the mixture for around 3 minutes or until the raw smell of the powder goes off.
  8. Now strain the water from rice and dhal and add it to the above mixture in the cooker.IMG_20181020_133851.jpg
  9. Now check for salt and if needed add as per your taste and allow the mixture to come to boil.
  10. Add the soaked rice and dhal to the boiling mixture and close the pressure cooker with its lid and vent weight.
  11. Pressure cook for 3 whistles in medium flame.
  12. Allow the pressure to come down naturally and open. Give a gentle mix with a spatula.
  13. Add the chopped coriander leaves and serve it hot along with a pickle or stir-fried potatoes.

LRM_EXPORT_155696655472115_20190119_200405689.jpeg

Tips

  1. Use Ponni or Sonamasuri type of rice for this. Basmati Rice will not give good taste.
  2. If sambhar powder is not available, add 1 more green chilly. Obviously, the taste will differ.
  3. You can adjust the water quantity as per your rice to water ratio.
  4. DO NOT add extra water for the dhal added. Water should be considered only for the rice taken.

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