Recipe for pattani saadam made with a roasted lentil spice masala. One pot recipe. Perfect for lunch box. Recipe with step by step pictures.
This family recipe is from the home of my friend Seethalakshmi. We started our careers from the same bank a long long time ago. She runs a wonderful page (my kitchen my recipes) where she shares her homestyle recipes that I really look forward to read. She had shared this recipe that caught my attention immediately. This peas rice has a special lentil masala added and that was something very new to me. I instantly tried and liked it very much. So here it is, South Indian style Peas rice – Seetha’s style. I minimally adapted the recipe to suit my family.
For the Masala Powder
Dry roast the cinnamon, chana dal, red chillies and coriander seeds on a low flame till fragrant. The chana dal should slightly change color and become brown. Once the lentils and spices are roasted, remove from heat and set aside to cool. Adjust the red chillies according to your taste.
Once the lentils are cool, grind in a small mixie to a fine powder. Set aside.
I like to make this recipe with regular rice like the sona masuri variety. As I am from Coimbatore where we eat par boiled rice and not raw rice for everyday cooking, I make it with ponni boiled rice. (My amma these days (a few years) has fallen for the rajabhogam variety of parboiled rice which I shall talk about some other time. I use Rajabhogam for everyday cooking too! I get a bag whenever I make a trip home). We will be using cooked rice for this recipe. I have a tip for cooking rice that stays fluffy and does not become mushy. The secret for fluffy rice is to soak the rice in water for at least half an hour. I add 2.5 cups of water for every cup of soaked and drained rice. Cook the rice in the pressure cooker for exactly 3 whistles and allow the pressure from the cooker to release naturally. Set aside the cooked rice to completely cool.
Heat oil in a pan and add in the cumin seeds. Add in the curry leaves and chopped onions. Saute for a few minutes. The onions will slowly start to turn brown.
Add in the chopped potatoes and the fresh green peas. Cut the potatoes into small pieces so the peas and the potatoes cook evenly. Add in the salt and turmeric powder. Cover the pan and cook on a low-medium flame for about 12-15 minutes. Do not add any water. The moisture from the potatoes will be enough and the potatoes will start to roast and get brown. Saute once in a while to avoid the veggies from getting stuck to the pan.
After about 15 minutes on a medium flame, the potatoes and the peas should be fully cooked.
Add in half of the ground masala to the pan. Saute for a minute. (Adding all the masala at once will make the lentils absorb all the moisture and the resultant rice will be very dry.)
Switch off the heat and add in the remaining masala and the cooked rice.
Mix well to combine.
Check for seasoning and add more salt if necessary. Pattani sadam is ready.
- a small piece cinnamon (1/4 inch piece)
- 2 tablespoon chana dal
- 5 dried red chillies (adjust it according to your spice levels)
- 1 teaspoon coriander seeds
- 1 cup parboiled rice cooked with 2 cups water (see notes)
- 3 tablespoon peanut oil
- ½ teaspoon cumin seeds
- 2 sprigs curry leaves
- ½ cup chopped onions
- 1 big potato - peeled and chopped (small pieces)
- 1 cup fresh green peas
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- Dry roast the cinnamon, chana dal, red chillies and coriander seeds on a low flame till fragrant. The chana dal should slightly change color and become brown. Once the lentils and spices are roasted, remove from heat and set aside to cool. Adjust the red chillies according to your taste.
- Once the lentils are cool, grind in a small mixie to a fine powder. Set aside.
- Heat oil in a pan and add in the cumin seeds. Add in the curry leaves and chopped onions. Saute for a few minutes. The onions will slowly start to turn brown.
- Add in the chopped potatoes and the fresh green peas. Cut the potatoes into small pieces so the peas and the potatoes cook evenly. Add in the salt and turmeric powder. Cover the pan and cook on a low-medium flame for about 12-15 minutes. Do not add any water. The moisture from the potatoes will be enough and the potatoes will start to roast and get brown. Saute once in a while to avoid the veggies from getting stuck to the pan.
- After about 15 minutes on a medium flame, the potatoes and the peas should be fully cooked.
- Add in half of the ground masala to the pan. Saute for a minute. (Adding all the masala at once will make the lentils absorb all the moisture and the resultant rice will be very dry.)
- Switch off the heat and add in the remaining masala and the cooked rice.
- Mix well to combine.
- Check for seasoning and add more salt if necessary. Pattani sadam is ready.
John says
April 23, 2019 at 1:43 amGreat recipe !
AP says
April 22, 2019 at 9:50 pmyep, i will try this
AP says
April 22, 2019 at 9:49 pmlooking great