Arisium Paruppu Satham (Dal Rice)


This is a traditional Kongu dish generally seen around in Coimbatore or in the state of Tamil Nadu. This dish is a meal in itself as it’s made with dal & rice and is highly rich in proteins & carbs.

Here comes another very simple, easily doable delicious recipe from our guest chef Shanthi Satish. To make this dal rice sauté the onions, garlic & tomatoes with spices and then add dal & rice and pressure cook all together. Yummy!

Step-by-Step Easy & Quick Recipe –

Prep Time       Cook Time        Total Time          Yields

10 mins               20 mins                 30 mins           4-5 Servings


Rice – 2 cups

Toor Dal – 1 cup

Split green gram dal – 2 tablespoons

Shallots small (baby or pearl onions) – 1 handful (chopped)

Garlic pod – 1 small (chopped)

Green chili – 3 (slit lengthwise)

Tomato – 1 large (chopped)

Curry leaves – 15-20 (chopped)

Dry red chilies – 3 (broken into small pieces)

Vegetable oil – 7 tablespoons

Coconut oil – 1 tablespoon

Salt per taste

Mustard seeds – ½ teaspoon

Split urad dal – ½ teaspoon

Cumin seeds – 1 ½ teaspoon

Turmeric powder – 1½ teaspoons

Sāmbhar powder – 1 ½ teaspoon

Water – 7 cups


  • Wash and soak rice for ½ hour and mix both dals, wash & soak for 15 minutes. Drain the water from rice and keep aside.
  • Heat vegetable oil in a pressure pan or cooker and add mustard seeds, cumin seeds & split urad dal. Sauté for 1 minute.
  • Now add shallots & garlic and fry till onions become translucent. Now add tomato and sauté for 2 minutes. After this add dry red chilies, green chilies & curry leaves and sauté for another 2 minutes.
  • Now add turmeric powder & Sāmbhar powder and mix well, sauté for 1 minute.
  • Now add rice, salt & water. Once water comes to a boil, add coconut oil & mix well. Close the lid and cook for 5 whistles now. After that once the steam is out, open the cooker or pan and serve hot.

Note: serve the delicious dal-rice with vadams & pickles per choice and enjoy with family. Bon Apatite!

Happy Cooking!!

Recipe contributed by Shanthi Satish


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