Arisi-Paruppu Sadham / Dal Rice

Ingredients :
Rice - 1 1/2 cups ( boiled rice )
Toor dhal - 1/2 cup
Onion - 1 ( chopped )
Red chillis - 4
Gren chillies - 2
Curry leaves - few
Tomato - 1

Mustard seeds - 1 tsp
Garlic - 4 pieces ( crushed )
Cumin seeds - 2 tsp ( crushed )
Pepper corn - 1/2 tsp ( crushed )
Turmeric powder -1 tsp
Oil 2 tbsp
Salt to taste.
Method:

• Wash and Soak the rice & dhal for 15 minutes.
• Heat oil in a pressure pan, add mustard seeds when it starts to pop, add onion,chillies and curry leaves.
• Fry till onion turn slightly brown.Now add tomato.saute 2 minutes.
• Then add crushed cumin,pepper, garlic and turmeric powder.saute them 1 minute.
• Add 5 cups of water and salt.
• When the water starts to boil add rice and dhal.
• Mix well and close the lid.
• Cook for 2 to 3 whistles.
  Serve with ghee for 1st round. Serve with curd for 2 nd round.

Idly

Ingredients:

Idli rice or Ponni boiled rice - 4 cups
Urad dhal -1 cup
Methi seeds ( fenugreek ) - 1 tsp
Salt as per taste.

Method:

• Wash the rice and methi seeds. Soak it together in water for about 5 to 6 hours.
• Wash the urad dhal and soak in water for 3 to 5 hours.
• Drain the water from urad dhal and grind it in grinder with water.Grind the daal into a smooth and forthy paste. keep aside.
• Now drain the water from soaked rice and methi.Grind it coarsely.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• The next day, mix the batter well and pour well in greased idli plates and steam for 10 minutes or until done.
• Use a knife or spoon to remove the idlis.
• Now idly Ready.

serve idli with sambar or chutney.