Arisim Paruppu Sadam

Soak rice and dal in water for 30 minutes. Drain the water and wash it in tap water.Keep this aside.

Heat oil / ghee in a pressure cooker, add all the ingredients under " To Temper " list, add one by one on the same order, after mustard seeds splutter, add both the onions and little salt, fry for 2 mins until it changes color.

Add ginger garlic paste, fry for a min until raw smell goes off.

Add green chilly and chopped tomato, saut'e until it turns soft and mushy.

Add sambhar powder, fry for a min.

Add toor dal and rice, fry well with the masala for a min.

Add enough water, check the salt and close the lid. Wait for 5 whistles and turn off the stove.

Open the pressure cooker, mix well, if you need salt, you can add it. Finally garnish with chopped cilantro / coriander leaves.

Serve this hot yummy rice with cool raita or rice crackers or potato chips or pickle.

Tips:

You can add dal and rice ratio in two ways.

Cup of rice + 1/4 Cup of dal, I used this ratio in my recipe.

Cup of rice + 1/2 Cup of dal You can increase or decrease the spiciness according to your taste buds.

If you don't like clove, cinnamon in your recipe just add mustard and urad dal and curry leaves in your tempering.

You can enrich the taste by adding ghee.

For a great taste, add lots of small onions instead of big onion.