Arisi Paruppu Sadham...the name itself means rice variety with lentils...
I first had this at one of my friend Selvi's place...usually she used to prepare this with toor dhal or thatta payiru(Red chori/Black Karamani). The rice tasted too good...her mom and MIL suggested that this variety can be made with any type of lentils( for variation) ... only thing that some lentils need to be soaked ahead and also partially cooked like thatta payiru(red chori), black eye peas( karamani). Her mom makes this with toor dhal(tuvaram paruppu) and her MIL makes the same and with all types of lentils. The below recipe is her MIL's version.
Rice( sona masoori) - 1 cup
Lentil - 1/2 or 1/3 cup( I have used black karamani/red chori beans)
Onion - 1 small chopped fine
Tomato - 2 chopped fine
Garlic - 3 flakes
Ginger - 1 inch piece
Sambar/mulaga thool - 1 tbsp (or any curry powder or mix chilli powder, dhaniya powder and jeera powder)
Salt as needed
Oil - 2 tbsp
Mustard seeds - few
Jeera/cumin seeds - 1/2 tsp
Curry leaves - few
Fennel seeds(sompu) - 1/2 tsp
Clove - 3
Cinnamon - 1 small piece
Cardamom - 2
Soak lentil if using thatta payiru, karamani or masoor dhal
If using thatta payiru and Black eye peas..soak overnight and cook seperately on stove top till they are half cooked, when pressed they should not become mushy.
Grind together:- garlic, ginger, cinnamon, clove, fennel seeds to a fine paste with little water( can also add few cilantro leaves). Keep it aside.
Heat oil in a pressure cooker or pan...add mustard seeds, cumin seeds, cardamom and curry leaves.... next add chopped onions and fry till light brown...next add the ground paste and saute for 3 - 4 minutes, then add chopped tomatoes... mash and fry till they are soft and pulpy and oil floats on top. Next add sambar or curry powder and mix once...later add washed rice, lentil and water ( 3 times water considering rice and lentil together)...salt and close it with the lid and cook for 2 - 3 whistles.