Brahmin Paruppu Sadam

Ingredients

• - simple dal rice
• - 2 tbsp ghee
• - 1 tsp mustard seeds
• - 1/4 tsp asafoetida (hing)
• - Curry leaves
• - Salt to taste

Method

1. Cook rice: Cook 2 cups raw rice. Cool slightly — not completely cold.
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. Combine hot rice and dal: While both are warm, combine rice and soft toor dal together. Mix gently.
4. Make ghee tadka: Heat 3 tbsp ghee until very hot and shimmering.
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. Add pepper: Add 1 tsp freshly cracked black pepper to the ghee. Fry 10 seconds.
7. Pour tadka: Pour the very hot sizzling ghee tadka over the rice-dal mixture. The ghee sizzles dramatically.
8. Mix well: Mix the tadka thoroughly through the rice and dal.
9. Season: Add salt and mix. Taste — Brahmin paruppu sadam should be simply flavoured with the dominant notes being ghee and pepper.
10. Serve: Add 1 tsp more ghee on top. Brahmin paruppu sadam is a comforting, simple preparation. Serve with papad, pickle and appalam.