PARUPPU SADAM

Paruppu sadam or dhal rice is a simple and, the most comforting meal for most of the South Indians. It is also a most commonly made recipe in any South Indian home.

Toor dhal is the main ingredient for this dish. The toor dhal is boiled and tampered with some spices, and then mixed with rice. The tampering is not mandatory. It is so filling, and mainly, people of any age group can have this dish. We usually feed this rice to the babies from 8 months.

ABOUT THE RECIPE:

It is made with really simple ingredients and is really easy to make. When we feel tired or in a hurry, this is the one dish that we make. It is a one pot recipe, and can be made within 15 minutes.

INGREDIENTS FOR PARUPPU SADAM:

• TOOR DHAL – 1 CUP
• GARLIC CLOVES – 10 NOS
• TURMERIC POWDER – 1/2 TSP
• SALT – AS REQUIRED

FOR TAMPERING(OPTIONAL):

• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• CURRY LEAVES – 10 NOS
• OIL – 1 TBSP

HOW TO MAKE PARUPPU SADAM:

• Wash and soak 1 cup of toor dhal in water for 30 minutes.

• After 30 minutes, drain the water and, add the toor dhal to a pressure cooker.

• Add 1/2 tsp of turmeric powder, and garlic cloves to the pressure cooker.

• Add 3 cups of water to the pressure cooker.

• Close the pressure cooker, and cook it for 5 whistles.
• Once the pressure is released from the pressure cooker, open it.

• Remove the excess water and, mash it using a potato masher. It doesn’t have to be mashed completely.

• Once it is mashed, add the excess water back to the dhal, and add salt to it.

• Meanwhile, heat a tadka pan and, add 1 tbsp of oil to it.

• Once the oil is heated, add mustard seeds and urid dhal to the oil.

• Once the mustard seeds start to splatter and the urid dhal turns golden brown, turn off the flame.
• Then add the curry leaves. It fries from the heat in the oil.

• Pour the tampering to the dhal.

YUMMY AND DELICIOUS DHAL IS READY.

SERVE IT WITH COOKED RICE ALONG WITH ANY VEG CURRY OR FRYUMS OR PICKLE. IT GOES REALLY WELL WITH ANY KIND OF SIDE DISH.

PARUPPU SADAM WITH A SMALL DOLLOP OF GHEE PAIRED WITH MURUKKU VATHAL IS THE BEST COMBINATION FOR THE KIDS.

I LIKE MY FOOD TO BE A LITTLE SPICY. THUS I HAD MINE WITH SPICY ANDHRA AVAKKAI PICKLE AND PAKKODA VATHAL.

VARIATIONS:

• Tampering is optional. It tastes good even without tampering.
• Adding garlic is also optional. The taste may slightly vary. But still it tastes good.

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PARUPPU SADAM

Recipe by foodpassion1513Course: Baby food, Lentils recipe, Vegetarian

Servings

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

100

kcal

Paruppu sadam or dhal rice is a simple and, the most comforting meal for most of the South Indians. It is also a most commonly made recipe in any South Indian home.
Toor dhal is the main ingredient for this dish. The toor dhal is boiled and tampered with some spices, and then mixed with rice. The tampering is not mandatory. It is so filling, and mainly, people of any age group can have this dish. We usually feed this rice to the babies from 8 months.

Ingredients

• INGREDIENTS FOR PARUPPU SADAM:

• TOOR DHAL – 1 CUP

• GARLIC CLOVES – 10 NOS

• TURMERIC POWDER – 1/2 TSP

• SALT – AS REQUIRED

• FOR TAMPERING(OPTIONAL):

• MUSTARD SEEDS – 1 TSP

• URID DHAL – 1 TSP

• CURRY LEAVES – 10 NOS

• OIL – 1 TBSP

Directions

• HOW TO MAKE PARUPPU SADAM:
• Wash and soak 1 cup of toor dhal in water for 30 minutes.
• After 30 minutes, drain the water and, add the toor dhal to a pressure cooker.
• Add 1/2 tsp of turmeric powder, and garlic cloves to the pressure cooker.
• Add 3 cups of water to the pressure cooker.
• Close the pressure cooker, and cook it for 5 whistles.
• Once the pressure is released from the pressure cooker, open it.
• Remove the excess water and, mash it using a potato masher. It doesn’t have to be mashed completely.
• Once it is mashed, add the excess water back to the dhal, and add salt to it.
• Meanwhile, heat a tadka pan and, add 1 tbsp of oil to it.
• Once the oil is heated, add mustard seeds and urid dhal to the oil.
• Once the mustard seeds start to splatter and the urid dhal turns golden brown, turn off the flame.
• Then add the curry leaves. It fries from the heat in the oil.
• Pour the tampering to the dhal.
• YUMMY AND DELICIOUS DHAL IS READY.

Notes

• VARIATIONS:
  Tampering is optional. It tastes good even without tampering.
  Adding garlic is also optional. The taste may slightly vary. But still it tastes good.