Arisi Paruppu Sadam is an authentic Kongunadu recipe that we often prepare at home for lunch. As the name suggests, it is a simple combination of rice and toor dal cooked together with a basic seasoning.
This has always been one of my favorite comfort foods. I love it not just because it is easy to prepare, but because its simple flavors are so satisfying. We usually mix in a teaspoon of sesame oil or ghee just before eating, which makes it even more delicious.
Arisi Paruppu Sadam / Dal Rice
Recipe Details
Main Dish / Rice
Kongunadu / Tamil Nadu
Sashi
10 minutes
20 minutes
30 minutes
2
Allow an additional 30 minutes for soaking the rice and dal.
Ingredients
Main Ingredients
- Rice – 1 cup
- Toor dal – 1/4 cup
- Water – 2 1/2 cups
For Tempering
- Oil – 1 tsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Dried red chilies – 5, broken into pieces
- Curry leaves – 1 sprig
- Asafoetida / Hing – a pinch
- Onion – 1, chopped
- Tomato – 1, chopped
- Salt – to taste
Preparation
- Soak the rice and toor dal together in water for about 30 minutes.
- Drain, rinse well, and keep aside.
- Chop the onion and tomato.
- Break the dried red chilies into smaller pieces.
Cooking Instructions
- Heat the oil in a pressure cooker over medium heat.
- Add the mustard seeds and allow them to splutter.
- Add the cumin seeds, curry leaves, asafoetida, and dried red chilies.
- Add the chopped onion and sauté until soft and lightly golden.
- Add the chopped tomato and cook until it becomes soft.
- Add the soaked and drained rice and toor dal.
- Add 2 1/2 cups water and salt to taste.
- Mix well and close the pressure cooker.
- Pressure cook for about 3 whistles, or until the rice and dal are soft and well cooked.
- Allow the pressure to release naturally.
- Open the cooker and gently mix the rice and dal together before serving.
Tips
Sesame Oil or Ghee: Mix about 1 teaspoon sesame oil or ghee into each serving for extra aroma and richness.
Texture: Arisi Paruppu Sadam is meant to be soft and comforting, so the rice and dal can be cooked slightly softer than regular steamed rice.
Spiced Variation: For a different flavor, grind garlic, black pepper, cumin, and curry leaves into a coarse paste and add it while frying the onions. If using this variation, skip adding the cumin seeds separately.
Adjust the Chilies: The original recipe uses 5 dried red chilies. Reduce the quantity if you prefer a milder version.
Serving Suggestion
Serve Arisi Paruppu Sadam hot with a little sesame oil or ghee. It pairs well with appalam, vadam, pickle, curd, or a simple vegetable fry.
Recipe Source: My Mom’s Kitchen.
Recipes you might like …
Spicy Fried Lentil Curry / Dal Fry
Ghee Lentil Rice / Nei Paruppu Sadam
Mini Idli and Sambar
Plain Dal Fry/ Uppu Paruppu
Kothavarangai Paruppu Usili / Cluster Beans Channa Usli ( Iyengar )
Paruppu Rasam / Toor Dhal Rasam
Kongunadu Kozhi Kuzhambu & Varuval / Chicken Gravy and Fry
Coconut Rice / Thengai Sadam
Creamy Curd Rice / Thayir Sadam
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