Pigeon pea rice (paruppu sadam) recipe

INGREDIENTS:

1. Rice - 1 cup
2. Pigeon pea - 1/2 cup
3. Shallot (sambar onion) - 1 cup
4. Tomato - 2
5. Turmeric powder - 1 teaspoon (tsp.)
6. -- Grind to Paste --
   1. Green chili - 2
   2. Cumin seed - 1 teaspoon (tsp.)
   3. Cinnamon stick - 1 inch
   4. Fennel seed - 1/2 teaspoon (tsp.)
   5. Cloves - 2
   6. Shallot (small onion) - 3
   7. Ginger - 1 inch
   8. Garlic - 7 cloves
   9. Curry leaf - 5
7. -- For Tempering --
   1. Cumin seed - 1/4 teaspoon (tsp.)
   2. Mustard seed - 1/4 teaspoon (tsp.)
   3. Split bengal gram - 1/4 teaspoon (tsp.)
   4. Split black gram - 1/4 teaspoon (tsp.)
   5. Oil - 3 tablespoon (tbsp.)
8. Salt - as needed.

PREPARATION:

1. Soak rice for 20 minutes; drain water and keep it aside.
2. Clean the shallot (sambar onion) by removing the dry skin.
3. Chop tomato into small pieces.
4. Grind all the ingredients under the section "-- Grind to Paste --" into a thick fine paste by adding little water as possible.
5. Heat oil in a pressure cooker. Now add the mustard seeds, cumin seeds, split bengal gram, split black gram; once the mustard seed stop splattering add shallot, tomato and ground paste and cook until raw smell is gone.
6. Now add the soaked rice, pigeon pea. Add water to ration 1:2 (rice : water), salt to taste and cook for 3 whistle.
7. Once the pressure is release, add 2 tablespoon (tbsp.) of ghee if preferred mix well and serve.

NOTES: