Dhal Rice(Parppu Saddam)

Dhal Rice (Parppu Sadam)

Serving Size: 4

1 cup raw rice
1/2 cup moong dhal soak in warm water
1/2 cup toor dhal soaked in warm water
1 bay leaf
a small cinnamon stick
3 cardamon pods
3 cloves
1/2tsp mustard seeds
1/2tsp cumin seeds
1 sprig curry leaves
1tsp salt
2tbsp ghee
1/4 cup finely chopped tomatoes
1 cup finely chopped onions
2tbsp ginger garlic paste
1tbsp tomato paste
2 whole green chillie
1tsp chillie powder
1tsp garam masala
1tsp curry masala or any meat powder
1tbsp lemon juice
1tbsp finely chopped mint leaves
chopped coriander leaves

Preparation Methods:
In a non-stick skillet add the ghee add all the whole spice. Once they starts to splutter add the rice , dhals and salt . Saute for 5 minutes and transfer to the a bowl and keep aside. In the same pan heat 2tbsp oil on medium flame and add mustard seeds. Once it starts to splutter add cumin seeds,curry leaves, ginger garlic paste,chopped onions and minced green chillies. Saute till the onions are tender and slightly brown..then add the chopped tomatoes and all the spice powder and tomato paste. Fry for 10 minutes and when the oils starts to separated from the spice mixture..lower the level of flame and add the rice dhal mixture. Saute them well and add the lemon juice and adjust the level of salt.Then finally add 4 cups of water and transfer to a ricer cooker and cook until done. Transfer to serving bowl garnished with chopped mint and coriander leaves.

Note: I'm add 1 cup extra water as my family like to have the rice very well done - just the way we make in the pressure cooker.


Nithya said…
Baby time favorite. I still remember that this was the only dish that I would eat without crying :)
Wow looks so good and the platter is really making me hungry now.. as it is lunch time too wish to grab that platter right away.. Looks so good and all time fav.