While growing up, mom used to make dal separately and mix it with rice and ghee and we would call it as paruppu saatham. But afterwards I learnt from my friend Malar , that there exists one more version called arisi paruppu saatham, in which rice and dal gets cooked together. This is a one pot meal from Coimbatore. The authentic thuvaram paruppu saatham should be made with white rice and not mushy like mine. I got this recipe from my neighborhood friends and I have tweaked that recipe to fit into our diet days. A few scoops of this rice will be very much satisfying.
|Our menu of the day : Brown rice paruppu saatham,baked potato chips and horse gram chutney.|
|It may look a little watery now, but the brown rice will absorb the water.|
|Bring everything together to rolling boil in pressure cooker and add salt. Then cook with weight valve on.|
|Add tomato, chilly and saute till tomato gets mushy.|
|Saute onion and garlic till they get soft.|
|Bring rice and dal to a boil.|
|I used shallots and cherry tomatoes, as I bought them on a sale , but regular ones are just fine.|
Ingredients: (serves 4)
To pressure cook:
brown rice - 1 1/2 cup
thoor dal - 3/4 cup
turmeric - 1/4 tsp
hing - tiny piece (1/8 tsp powdered)
salt - to taste
sambar powder - 1 tbsp
coconut oil / ghee - 1 tbsp
mustard - 1 tsp
cumin - 1 tsp
curry leaves - few
onion (shallot or red onion) - 1 cup (chopped)
tomato - 3 (I used 20 cherry tomatoes)
green chilly - 3
garlic - 1 (whole)
cilantro (chopped) - few
ghee - 1 tsp
Wash the brown rice and dal. Soak together for 30 minutes. They totally measure 2 1/4 cups.
Add double the quantity of water + 2 cups. (this ratio is lesser for white rice). Add 6 1/2 cups water.
Add water to pressure cooker along with rice, dal , sambar powder and start heating. Put turmeric, hing.
In a separate wok, heat oil or ghee. (we can do the entire process in cooker also).
Add mustard , cumin and let it splutter. Then add curry leaves, chopped onion and fry till it gets soft. Then add chopped garlic and saute for 1 minute. Add chopped tomato, green chilly and cook till tomato gets soft.
Pour this to the boiling items in pressure cooker. Add some salt ( 2 tsp) and check if it seems good.
Put the lid , weight valve and cook for 3 whistles. Then reduce heat to minimum and continue cooking for 5 minutes. Switch off.
Open after pressure is relieved, add cilantro and ghee.
Serve as main course meal with fried appalam, potato chips.
On that day , I prepared horse-gram chutney and baked potato chips as sides. I will post my very own baked potato chips recipe soon.