Kongunadu Arisi Paruppu Sadam: Authentic South Indian One-Pot Rice & Lentil Dish
1 hour 10 minutes
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About Kongunadu Arisi Paruppu Sadam: Authentic South Indian One-Pot Rice & Lentil Dish
Experience the comforting flavors of Kongunadu Arisi Paruppu Sadam, a beloved one-pot rice and lentil dish hailing from the Coimbatore and Pollachi regions of South India. This simple yet satisfying recipe, passed down through generations, combines parboiled rice, toor dal, aromatic spices, and a touch of ghee for a truly authentic taste.I learned this treasured recipe from my mother-in-law during my time in Coimbatore, and it quickly became a family favorite. Its ease and speed make it ideal for busy weeknights, while its wholesome ingredients provide a nutritious and energizing meal.Serve this delightful Arisi Paruppu Sadam hot, accompanied by crispy fryums and a tangy pickle, for a complete and unforgettable South Indian culinary experience. The rich flavors and comforting textures will leave you wanting more!
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Recipe Time & More
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Ingredients
Grains & Legumes
- 1 cup Rice parboiled rice (also known as ponni rice)
- 1/2 cup Pigeon Pea split pigeon peas, rinsed
Aromatics & Spices
- 2 Onions large, thinly sliced
- 2 Tomatoes large, finely chopped
- 5 clove Garlic minced
- 1/4 tsp Mustard Seeds rai
- 1/4 tsp Cumin Seeds
- 1 sprig Curry Leaves
- 1/2 tsp Turmeric Powder haldi
- 3 Chilies dried, adjust to taste, red
- 1 tsp Sambar Powder
- 1 pinch Asafoetida hing
Instructions
Preparation
- Wash and soak the rice and toor dal separately for at least 20 minutes. This is crucial for optimal cooking.
Sautéing Aromatics
- Heat 2 tablespoons of ghee in a pressure cooker or a heavy-bottomed pot. Add mustard seeds and cumin seeds; allow them to splutter. Add the red chilies and curry leaves, sautéing briefly until fragrant.
- Add the sliced onions and sauté until lightly browned. Add the halved shallots and garlic, and continue to sauté until softened.
- Add the chopped tomatoes and cook until they soften and become mushy. Stir in turmeric powder, sambar powder, asafoetida, and salt.
Combining and Cooking
- Pour in 3 1/2 cups of water and bring to a boil. Add the soaked rice and toor dal; stir well to combine.
- Stir in the remaining tablespoon of ghee. Cover and cook until the rice and dal are tender, approximately 15-20 minutes in a pressure cooker (adjust time depending on your cooker). For stovetop cooking, simmer covered until the rice is cooked through and the water is absorbed.
Serving
- Serve hot, garnished with crispy fryums and your favorite South Indian pickle. Enjoy!
Recipe Notes
Expert Tips for the Perfect Kongunadu Arisi Paruppu Sadam
- For a richer flavor, use freshly ground sambar powder instead of store-bought.
- Adjust the amount of red chilies to control the spice level according to your preference.
- Soaking the rice and dal is essential; it ensures even cooking and prevents stickiness.
- If using a stovetop, be careful not to burn the spices while sautéing; stir frequently and reduce heat if necessary.
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Recipe Nutrition
Calories: 337kcalCarbohydrates: 41gProtein: 10gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 760mgFiber: 6gSugar: 3g
Swathi Joshnaa Sathish
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4 Comments
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Absolutely delicious! Can’t wait to try it.
Absolutely delicious! Thanks for sharing.
This looks so good! Appreciate the share.
Looks so yummy! Excited to make it.