Paasi Paruppu Sadam

Method

1. 1

   Cook paasi paruppu: Wash 1 cup paasi paruppu (split yellow moong dal). Cook in 2.5 cups water with half tsp turmeric until completely soft. Keep slightly watery — do not drain.

2. 2

   Cook and cool rice: Cook 2 cups raw rice. Cool completely.

3. 3

   Make tempering: Heat 3 tbsp ghee. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 5 garlic cloves sliced. Fry until garlic is golden.

5. 5

   Add green chilli and ginger: Add 2 slit green chillies and 1 tsp grated ginger. Fry 30 seconds.

6. 6

   Add soft moong dal: Add the soft cooked paasi paruppu to the tempering. Mix well.

7. 7

   Add salt: Add salt and stir gently.

8. 8

   Add cold rice: Add the cooled cooked rice. Fold gently.

9. 9

   Mix evenly: Fold until rice and dal are combined. The dal coats the rice creating a comforting dish.

10. 10

    Serve: Adjust salt. Add a small tsp of ghee on top. Paasi paruppu sadam is nourishing and gentle. Serve with pickle and papad.