A comforting South Indian rice–dal bowl enriched with gentle spices and ghee.
Paruppu Sadham (Dal Rice) is one of the simplest and most comforting dishes in South Indian homes. Made by cooking rice and toor dal together with mild spices, onions, and garlic, it creates a soft, flavourful meal that warms both the body and the heart. Finished with ghee and crunchy cashews, this wholesome dish is perfect for a quick lunch, a light dinner, or days when you want something nourishing and effortless.
Toor dal offers plant-based protein, fibre, and essential minerals, helping keep the body strong and energized. Rice and dal together form a balanced and easily digestible meal suitable for all ages. Garlic, cumin, and spices support digestion and overall gut health. Ghee adds healthy fats and enhances nutrient absorption.
A simple bowl that is naturally nourishing, grounding, and satisfying.
Soak rice and toor dal together for 10 minutes.
Heat oil in a pressure cooker. Add mustard seeds, urad dal, anise seeds, cinnamon, cloves, and red chillies. Sauté until aromatic.
Add green chillies, chopped onions and garlic. Sauté for 2–3 minutes.
Pour in 3½ cups water and bring to a boil. Add the soaked rice and dal. Stir well, close the lid, and cook for 3–4 whistles. Let the pressure release naturally.
In a small pan, heat ghee and fry cashews until golden. Pour this over the cooked paruppu sadham. Sprinkle finely chopped coriander leaves and mix gently. Add an extra spoon of ghee if desired.
Serving Suggestions: Brinjal curry; Crispy potato fry or chips; A spoon of extra ghee.
Add more water for a softer, khichdi-like consistency.
Reduce chillies for a child-friendly version.
