Brahmin Paruppu Sadam

Method

1. 1

   Cook rice: Cook 2 cups raw rice. Cool slightly — not completely cold.

2. 2

   Cook toor dal very soft: Wash half cup toor dal. Pressure cook for 5 whistles until completely soft. Do not drain — use the slightly watery dal.

3. 3

   Combine hot rice and dal: While both are warm, combine rice and soft toor dal together. Mix gently.

4. 4

   Make ghee tadka: Heat 3 tbsp ghee until very hot and shimmering.

5. 5

   Add tadka: Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds, 2 dried red chillies, a generous pinch of asafoetida and 1 sprig curry leaves.

6. 6

   Add pepper: Add 1 tsp freshly cracked black pepper to the ghee. Fry 10 seconds.

7. 7

   Pour tadka: Pour the very hot sizzling ghee tadka over the rice-dal mixture. The ghee sizzles dramatically.

8. 8

   Mix well: Mix the tadka thoroughly through the rice and dal.

9. 9

   Season: Add salt and mix. Taste — Brahmin paruppu sadam should be simply flavoured with the dominant notes being ghee and pepper.

10. 10

    Serve: Add 1 tsp more ghee on top. Brahmin paruppu sadam is a comforting, simple preparation. Serve with papad, pickle and appalam.