Paruppu Sadam
Comforting South Indian rice and lentils cooked together until soft, then finished with a simple ghee tempering. Mild, filling, and easy to pair with pickle, papad, or a vegetable side.
For 4 servings
- prep · ~15 min
Rinse the rice and dal.
1.Wash the raw rice in 2 to 3 changes of water until the water looks less cloudy.2.Wash the toor dal well.3.Soak the rice and dal together in water for 15 minutes, then drain. - pressure cook · ~25 min
Cook the rice and dal until soft.
1.Add the drained rice and dal to a pressure cooker.2.Pour in water and add turmeric powder and salt.3.Mix once, close the cooker, and cook for 4 whistles on medium heat.4.Let the pressure drop naturally before opening.TIPUse a little extra water if you like a softer, mashable texture. - mix
Mash the cooked mixture lightly.
Open the cooker and mix the rice and dal gently with the back of a ladle until it comes together. Keep it soft and slightly loose, not dry.
- temper · ~2 min
Make the ghee tempering.
1.Heat ghee in a small pan over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add crushed garlic and cook until lightly golden.4.Add curry leaves and black pepper, then cook for 10 seconds.TIPKeep the heat medium so the garlic turns golden and not bitter. - assemble
Pour the tempering over the paruppu sadam.
Add the hot tempering to the cooked rice and dal. Mix well so the ghee, garlic, and cumin spread evenly through the dish.
- serve
Serve the paruppu sadam hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the rice and toor dal together for 15 minutes helps them cook evenly and turn soft at the same time.
- 2For classic paruppu sadam texture, keep it slightly loose after mashing; it thickens quickly as it sits.
- 3Let the pressure release naturally so the dal finishes softening without catching at the bottom.
- 4Crush the garlic lightly rather than mincing it, so it perfumes the ghee without burning too fast.
- 5Add the hot tempering immediately over the cooked rice-dal mixture to trap the aroma of cumin, curry leaves, and garlic.
- 6If reheating leftovers, loosen with a splash of hot water and mix well before adding a little fresh ghee on top.
Adapt it for your goals.
Jain
Skip the garlic in the tempering and increase cumin and black pepper slightly for a simpler but still fragrant finish.
veganVegan
Replace ghee with coconut oil or sesame oil for a dairy-free version with a different but South Indian-friendly aroma.
pepperyPeppery
Add extra crushed black pepper in the tempering if you want a warmer, more rasam-like finish.
moong dalMoong-dal
Use split yellow moong dal instead of toor dal for a softer, quicker-cooking, gentler version that feels lighter.
Why this is on our healthy list.
Balanced Rice and Dal Meal
The combination of rice and toor dal makes this a filling, comforting staple with both carbohydrates and plant protein.
Digestive Spice Support
Cumin, garlic, curry leaves, and black pepper add flavor while also being traditional ingredients often used in easy home-style meals.
Gentle and Easy to Eat
Its soft, mashable texture makes this dish soothing and practical when you want a mild, simple meal.
Frequently asked questions
Yes. Cook the soaked rice and dal in a pot with enough water until both are very soft, then mash lightly and add the tempering.
