Pacha Payaru Satham

Dry roast the ¼ Kg of green moong dal in a pan on medium heat until it releases a good aroma and changes color slightly. Do not let it turn black.

Once cooled, lightly crush the roasted dal to split the beans and remove the loose outer skin.

Winnow the dal to remove the loose husks. Wash it along with the 1 Kg of parboiled rice and let them soak together for 30 minutes.

Heat a heavy-bottomed clay pot (Manchatti) and add 4 ladles of groundnut oil. Add mustard seeds, urad dal, and chana dal. Let the mustard splutter.

Add the small onions and sauté them until they turn translucent and slightly golden. Then add the slit green chillies, curry leaves, and chopped tomatoes. Sauté everything well.

Add turmeric powder, chilli powder, salt to taste, and fresh coriander leaves. Mix well so the spices infuse into the oil.

Let the water come to a rolling boil. Drain the soaked rice and moong dal, and add them to the boiling water.

Cover the pot with a lid. Reduce the heat to a low simmer and let it cook undisturbed for about 15 minutes.