Paruppu sadam is one of the specialities of my grandmother. She used to make this dish on wood fire in a thick bottomed vessel and serve it hot along with ground nut oil drizzled on top which would be like heaven on earth. Here I have shared the pressure cooker version of the rice, Enjoy!
Rice - 1 cup
Red Lentils / Toor Dal - 1/4 cup
Green Gram - 1 Tablespoon
Onion (large) - 1 (sliced lengthwise)
Tomato - 2 (finely chopped)
Garlic - 4 pods
Ginger - 2 cm (finely chopped)
Green Chillies - 2 (slit lengthwise)
Curry leaves - 10
Coriander leaves - 1/4 cup (finely chopped)
Turmeric powder - 1/4 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Sambar Powder - 1/2 Teaspoon
Mustard seeds - 1/2 Teaspoon
Cumin seeds - 1/2 Teaspoon
Oil / Butter - 1 Tablespoon
Salt - as required
Water - 2 1/4 cups
1. Wash and soak the lentils and rice in water for 20 to 30 minutes.
2. Heat oil / butter in a pressure cooker pan and add the mustard seeds and allow it to split. Then add the cumin seeds followed by curry leaves and green chillies.
3. Now add the onion, ginger and garlic and cook for 3 minutes. Then add the tomato along with salt. red chilli powder and sambar powder. Cook until the tomato is mashed.
4. Add the rice and lentils to the pan along with the coriander leaves and mix thoroughly until the rice is completely coated with the masala.
5. Finally add the water and check for salt. Keep the heat on high until the water boils. Then reduce the heat to medium low and cover the pressure pan with lid and put the weight on.
6. Allow 2 whistles. Turn off the heat and wait till the pressure is released completely.
7. Now open the lid and give a thorough mix.
8. Serve hot with a drizzle of ghee on top along with onion or cucumber raitha and pickle.