Paasi Paruppu Sadam

Ingredients

• - 1.5 cups moong dal rice
• - 2 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh grated coconut to garnish

Method

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. Cook and cool rice: Cook 2 cups raw rice. Cool completely.
3. Make tempering: Heat 3 tbsp ghee. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds.
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. Add green chilli and ginger: Add 2 slit green chillies and 1 tsp grated ginger. Fry 30 seconds.
6. Add soft moong dal: Add the soft cooked paasi paruppu to the tempering. Mix well.
7. Add salt: Add salt and stir gently.
8. Add cold rice: Add the cooled cooked rice. Fold gently.
9. Mix evenly: Fold until rice and dal are combined. The dal coats the rice creating a comforting dish.
10. Serve: Adjust salt. Add a small tsp of ghee on top. Paasi paruppu sadam is nourishing and gentle. Serve with pickle and papad.