Shobana is a talented cook, mom of 2 adorable kids under 5, mommy blogger and more importantly a good friend who i greatly admire for starting her own catering business. I can personally vouch for her creations in the kitchen and Yumjay, is a die-hard fan of Shobana’s chicken biryani, an aromatic Indian rice dish made with spices and meat or vegetables. As the name suggests, Madras Masala catering provides authentic south Indian dishes both meat and plant based ranging from curries to idlies to desserts. Shobana delivers catering orders to clients in Bothell, Redmond, Bellevue, Renton, Seattle, Issaquah and Sammamish for a small additional fee. With the holiday seasoning coming up, if you want to host an Indian party at home or work without fuss in the Seattle area, leave the menu planning and catering to Madras Masala . Join Shobana and her followers on Madras Masala facebook page for daily and weekly updates on menu, specials and more. Today Shobana is sharing her recipe for a simple south Indian comfort food, lentil rice with egg roast.
Arisi paruppu sadam loosely translates to rice and dal/lentil cooked together with mild spices. This dish was first introduced to me in 1998 when I attended my undergrad at a college in Coimbatore and I fell in love with its simplicity right away – both in terms of the ingredients and the taste. Don’t get me wrong. I love my spices but there are days when you just want to give your palette a break! This dish is that. You can keep it plain or add some vegetables and make it a one pot meal. A few ingredients put together in a short time, and you have a satisfying dinner on a week night.
Ingredients for rice
1cup Sona masoori rice/ white rice
½ cup split pigeon peas/ toor dal
1 tablespoon oil/ghee
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
4-5 curry leaves
1 Green chili
1 teaspoon Ginger garlic paste (or substitute with half teaspoon each of minced ginger and garlic)
1/3cup onions, finely chopped
¼ cup Tomato, finely chopped
1/4 teaspoon Cayenne pepper, or to taste
1/8 teaspoon Turmeric powder
Ingredients for egg roast
2 boiled eggs, shelled and cut in two
¼ c onion
1/8 teaspoon turmeric powder
1/4 teaspoon Cayenne powder
1/4 teaspoon garam masala powder
2 teaspoons oil
fresh cilantro, finely chopped
Method for rice
1. Wash and soak the rice and lentils together for at least 30 minutes.
2. If using a pressure cooker (recommended), place on the stove and when hot, add a tablespoon of oil or ghee.
3. Temper with mustard and cumin seeds. When they splutter add a few curry leaves and the sliced green chili.
4. Add the ginger garlic paste or mince and sauté for a couple of minutes.
5. Then add the onions and tomatoes and cook with a pinch of salt to cook faster.
6. When the onions and tomato have cooked down to a mushy pulp add the turmeric and cayenne powders. Mix well.
7. Drain the water from the rice and dal mixture and add it to the pressure cooker. Roast the rice mixture for about 3 minutes to mix it well with the onion tomato base.
8. Add about 2-2.5 cups of water/broth/stock of choice to this. Mix well again and adjust salt and spice.
9. Place the lid on the pressure cooker and cook for 3 whistles. If you would like a softer consistency on the rice add an additional half cup of cooking liquid and cook for an additional whistle.
10. When pressure goes down open the lid and mix well. Top it off with a fistful of chopped cilantro and top with a teaspoon of ghee (optional).
11. If you would like to any vegetables like carrots, green beans, peas etc, add it after Step 6.
Method for egg roast
1. In a pan heat up 2 teaspoons of cooking oil and add the onions.
2. Saute and add the spices and continue to cook taking care not to burn the spices.
3. Place the eggs, cut side down on the onions and reduce the heat.
4. Place a lid on the pan and let it roast for a couple of minutes checking to make sure the onions are not burning.
5. When the egg has browned and crisped as needed, remove from pan and serve with the rice.