Arisi Sundal | Rice Sundal | Traditional Tamil Nadu Tiffin Recipe| Gluten Free and Vegan Recipe

Hi Supermoms,

I am always excited to share traditional Tiffin recipes with all of you. Have you tried making 'Arisi Sundal'?

Sundal is usually made using legumes . In this recipe, rice along with lentils and legumes are cooked together with spices . It is a very tasty one pot meal.

You can make this for your dinner or breakfast. Soaking the legumes before hand is the only advance preparation  you need to do for this recipe.

You can also add your choice of legumes and add or reduce the quantity that I have given according to your taste. 

This recipe is a tried and tested one . A recipe lovingly shared by my dear friend Mrs. Kritika Malkumar. 

Now, let us start making the Arisi Sundal.

Arisi Sundal:

Soaking time : 4-6 hours 

Cooking time : 20 minutes

Serves : 4-6 

1 cup = 250 ml cup

Ingredients :

1 cup raw rice ( you can use boiled rice also)

1/4 cup moong dal/split and husked green gram

1 tablespoon of toor dal/pigeon peas ( no need to fry)

1 cup mixed legumes ( black eyed peas, kala channa, yellow matar, etc)

1/4 cup groundnuts ( soak along with legumes)

water ( 3 &1/2 - 4 cups )( adjust according to variety of rice you are using )

For tempering :

1 tablespoon sesame oil 

4-5 dry red chillies 

1 teaspoon mustard seeds

1 teaspoon cumin seeds/jeera

1/2 teaspoon urad dal/ split and husked black gram

1/2 teaspoon bengal gram/ channa dal

pinch of asafoetida

1 sprig curry leaves 

For garnish :

1/4 cup fresh coconut ( grated)

1 teaspoon of sesame oil

Method :

1. In a kadai or pan, dry roast the rice and moong dal , separately till they turn fragrant and set it aside.

Chef tip : You can use the pressure cooker itself. Do not fry too much else, it will turn red. 

2. Heat a pressure cooker ( I used stainless steel 3.5 litre pressure cooker) with oil over low flame. 

3. Temper with ingredients given under ' for tempering'.

4. Add the soaked legumes, rice, moong dal , toor dal ,water, salt and pressure cook upto 3 whistles and switch off. 

Chef tip : The mixture should not become mushy. Adjust water quantity accordingly.

5. Once pressure releases, open the lid , add coconut and sesame oil.

6. Mix well and serve.

For the slow cooked method ( using earthern pot/vessel).

1. Temper and add legumes, salt  and water.

2. Cook over low flame till the legumes are half cooked.

3. Add the rice , toor dal , moong dal , adjust water quantity and continue to till they are completely cooked. 

You can serve this Arisi sundal with your choice of chutneys or pickle. 

Happy Cooking !

With love,

Masterchefmom