Ingredients

For the masala

• 1 teaspoon cumin seeds
• ½ teaspoon black pepper corns
• 1 tablespoon coriander seeds
• 2 cloves
• 1 small cinnamon stick
• 1 teaspoon fennel seeds/sauf
• 1 teaspoon poppy seeds/khus-khus
• 12-14 garlic cloves
• 2 green chillies
• 2-3 tablespoons water

For Arsi parp sadam

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon roasted chana dal
• 1 tablespoon urad dal
• ¼ teaspoon black pepper corns
• 1 star anise
• 2 bay leaves
• 2 dried chillies
• 1 cup shallots
• 2 medium tomatoes
• 8-10 curry leaves
• salt to taste
• 1 cup rice
• ¼ cup arhar/toor dal
• ¼ teaspoon turmeric powder
• ¼ teaspoon red chilli powder
• 2 cups water
• 2 tablespoons fresh coriander
• 1 teaspoon clarified butter/ghee

For onion raita

• 1 cup curd
• 2 medium onions thinly sliced
• salt to taste
• ¼ teaspoon cumin powder
• 1 tablespoon fresh coriander

*Please measure rice, dal and water from the same cup.

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. To prepare the masala for the rice, in a mixer grinder add cumin seeds, black pepper corns, coriander seeds, cloves, cinnamon stick, fennel seeds, poppy seeds, garlic, green chillies and water. Grind till it gets a coarse texture. Do not add lots of water, as it might be difficult to grind.
2. To prepare arsi parp sadam add oil in a pressure cooker and once it becomes hot add mustard seeds, cumin seeds, roasted chana dal, urad dal, black pepper corns, star anise, bay leaf and dried red chillies. Roast for a minute.
3. Now add shallots and cook for 2-3 minutes or until they get a light golden brown colour. Do not overcook the onions.
4. Further add finely chopped tomatoes, curry leaves and salt and cook for 2-3 minutes or till the tomatoes turn soft.
5. Now add the masala we prepared earlier long with turmeric powder and red chilli powder.
6. Now add the soaked rice and dal in it and give it a gentle mix. Roast the rice along with the masala’s for couple of minutes.
7. Further add water, fresh coriander and ghee and mix again.
8. Pressure cook on medium heat till it gets two whistles.
9. Serve hot with onion raita, papad and pickle.

For onion raita

1. In a bowl add the curd and with the help of a whisk beat it until smooth.
2. Now add thinly sliced onions, salt, cumin powder, fresh coriander and mix well. The onion raita is ready.

Recipe Notes

• Do not add lots of water while grinding the masala.
• You can replace shallots with regular onions, just make sure to cut them into thick slices.

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