24 February, 2018

PARUPPU(LENTIL/BELE) RICE(ANNA/CHAWAL)

The Tamilnadu special dish which I have tasted many a times in one of the famous south Indian restaurant “Saravana bhavan” in Delhi (connaught Place) and have recreated/made for numerous number of times at home till now. They basically make it using rice and lentil (pigeon peas), and I have tried it with different combinations like rice-lentil, wheat dalia-lentil and little millet/samak chawal/saame akki-lentil. Mainly pigeon peas/arahar dal/togaribele & rice is used in this preparation along with onion, tomato by adding basic tempering. Very simple, healthy, filling spicy dish which can be prepared when you don’t have much vegetables at home or when you don’t feel like cooking in detail or when you are in a hurry or when you feel like eating this particular dish …ha ha !

This dish resembles most the North Indian style khichdi, but they use moong dal/yellow lentil to prepare it , where as we use pigeon peas/togaribele. This dish is suitable also for people with diabetes when prepared using lentil & wheat dalia.

Ingredients :

Rice/Little millet/Wheat Dalia – 1/2 cup
Pigeon Peas/arahar dal/togaribele – 1/2 cup
Water – 4 cups
Turmeric powder – 1/2 tsp
Salt to taste

Others :

Oil – 1 tsp
Ghee – 1 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1 tsp
Ginger – 1/2 tbsp
Green chilli – 2 to 4 (adjust)
Curry leaves – 2 tbsp
Coriander leaves – 2 tbsp
Chopped Onion – 1 big
Chopped tomato – 1 big
Red chilli powder – 1/2 tsp (adjust)
Turmeric powder – 1/2 tsp
Salt to taste
Water – 1/4 cup

PROCEDURE :

Boil 4 cups of water in cooker, add in rinsed lentil, rice/little millet/wheat dalia, turmeric powder and salt, mix well, close the lid and cook till one whistle
Heat 1 tsp oil and add in mustard seeds, cumin seeds, ginger, green chilli, curry leaves, coriander leaves saute well
Now add in onion and fry till translucent and then add tomato and mix everything well
Then add in red chilli powder, turmeric powder and required salt, combine everything and add in 1/4 cup of water, slower the fire , cover and let it cook for 2 minutes

Now add in cooked lentil-rice or lentil-millet or lentil-dalia mixture, mix well and boil everything together well, turn off the fire and put ghee on the top