Paruppu Sevai

This recipe uses Concord instant rice sevai that doesn't require much effort to cook. This is an easy recipe for quite a filling meal. (Serves 4)

Recipe:

(A) Preparing the Paruppu usli:

1. Take 100g of bengal gram dal (Tamil: kadalai paruppu, Hindi: chana dal) and 200g of pigeon pea (Tamil: thuvaram paruppu, Hindi: arhar/toor dal) in a bowl and add enough water to submerge them completely. Soak them for at least 2 hours.

2. In a blender/mixer grinder, add 6 or 7 red chillies, half a spoon of salt and a pinch of asafoetida and blend them together by adding a little amount of water.

3. Then add the soaked dal in parts and blend the whole thing into a fine paste.

4. Oil an idli plate and transfer the paste onto the depressions on the plate.

5. Cook this in a pressure cooker for 10-12 minutes and turn it off.

6. Cool the dal cake that is formed, once you can open the lid of the cooker.

7. Crumble the dal once it is sufficiently cooled, and set aside.

(B) Preparing the Sevai:

1. Empty half of the contents of the 475g pack of the Concord instant rice sevai into a large bowl.

2. Boil a small pot of water and pour it into the bowl containing the sevai just enough to submerge it.

3. Cover it with a lid and wait for 5 minutes.

4. Drain any excess water and transfer the sevai onto a large plate and spread it to allow it to cool.

(B) Preparing the final dish:

1. Once the sevai is cooled sufficiently, heat oil in a large kadhai or wok.

2. As the oil is hot enough, add a spoon of mustard seeds and allow it to crackle.

3. Transfer the crumbled dal and mix well. Turn down the heat and allow the dal to cook in the heat.

4. Crumble the larger pieces and mix in regular intervals.

5. Add 1 spoon of chilli powder and half a spoon of salt.

6. When the dal is cooked enough, add the sevai and mix them thoroughly without breaking the strands.

7. Taste it and adjust salt to suit your palate. Mix thoroughly and your dish is ready.