PARUPPU SADHAM:

Wash and soak 1 cup of raw rice and ½ cup of lentils in water for ½ hour.
Grind ½ sp fennel seeds, ½ sp cumin seeds, 1sp chilli powder, 1” cinnamon,
and 2 cardamoms to a fine powder.
Heat a kadai and pour 2tbsp ghee and 1tbsp oil.
Then add 2 onions chopped and fry well on medium fire until the onions
become light brown.
Then add 2 big tomatoes which are mashed, 1sp turmeric powder and 2tbsp
chopped coriander.
Cook until the oil floats on the surface and then add the powder.
Mix well and fry for a few minutes.
Add this to the drained rice and the dhal.
Measure the water and add it to the rice with enough salt.
Mix well and pressure cook the rice up to five whistles.
When cooled, take out the vessel and mix the rice well.