Prepare the Rice and Dal: Rinse 1 cup of ponni parboiled rice and 1/4 cup toor dal under running water 3-4 times until clear. Soak them together in water for 20-30 minutes. This step ensures even cooking and soft texture in your arisi paruppu sadam recipe.

Temper the Spices: Heat 3 tablespoons of sesame oil in a pressure cooker over medium flame. Add 1/2 teaspoon mustard seeds and let them splutter. Then, add 1 teaspoon cumin seeds, 1 teaspoon urad dal, 2 teaspoons chana dal, 3 dried red chilies, and 2 sprigs of curry leaves. Fry until the dals turn golden and aromatic—about 1-2 minutes.

Sauté the Aromatics: Add the chopped small onions (15) and 6 finely chopped garlic cloves. Sauté until the onions become translucent and the garlic is golden, stirring occasionally to prevent burning.

Add Tomatoes and Spices: Stir in 1 chopped tomato, 1/4 teaspoon turmeric powder, and 1 teaspoon sambar powder. Cook until the tomatoes turn mushy and the oil separates, infusing the base with rich flavors.

Combine and Cook: Drain the soaked rice and dal, then add them to the cooker. Pour in 3 cups of water and salt to taste. Mix well, bring to a boil, then close the lid. Pressure cook for 3-4 whistles on medium flame (about 10-15 minutes).

Rest and Serve: Let the pressure release naturally. Open the cooker, fluff the rice gently, and let it stand for 5-10 minutes. Your arisi paruppu sadam recipe is ready—drizzle with hot ghee for extra indulgence!