2 1/4 cups (450 g) 1 lb Rice, washed
For the tempering:
1 tbsp (15 ml) Coconut (nariyal) oil
1/2 tsp (1 1/2 g) Mustard seeds (raj)
1/2 tsp Bengal gram (chana dal)
1/2 tsp Black gram, split (dhuli urad dal)
1/4 tsp Cumin (jeera) seeds
a pinch Asafoetida (hing)
a few Curry leaves (kadhi patta)
1 tbsp (5 g) Sesame seeds (til), roasted, powdered
3 tbsp (12 g) Coconut (nariyal), grated
1 tsp (5 g) Green chillies, chopped
1 tsp (6 g) Ginger (adrak), chopped
Salt to taste
12 Cashew nuts (kaju), fried
1/2 tsp (1 1/2 g) Mustard seeds (raj)
1/2 tsp Bengal gram (chana dal)
1/2 tsp Black gram, split (dhuli urad dal)
1/4 tsp Cumin (jeera) seeds
a pinch Asafoetida (hing)
a few Curry leaves (kadhi patta)
1 tbsp (5 g) Sesame seeds (til), roasted, powdered
3 tbsp (12 g) Coconut (nariyal), grated
1 tsp (5 g) Green chillies, chopped
1 tsp (6 g) Ginger (adrak), chopped
Salt to taste
12 Cashew nuts (kaju), fried
method
1. Boil 4 1/2 cups water in a pot. Add the rice and cook till
done. Drain and keep aside.
2. For the tempering, heat the coconut oil in a wok (kadhai); add mustard seeds and when they start spluttering, add Bengal gram, split black gram, and cumin seeds. Fry for 2 - 3 seconds.
3. Add the remaining ingredients (keep 1 tbsp of coconut aside for garnishing) and cook for a few minutes.
4. In a bowl, mix -the rice with the above mixture.
5. Serve hot, garnished with grated coconut.
done. Drain and keep aside.
2. For the tempering, heat the coconut oil in a wok (kadhai); add mustard seeds and when they start spluttering, add Bengal gram, split black gram, and cumin seeds. Fry for 2 - 3 seconds.
3. Add the remaining ingredients (keep 1 tbsp of coconut aside for garnishing) and cook for a few minutes.
4. In a bowl, mix -the rice with the above mixture.
5. Serve hot, garnished with grated coconut.
serving amount
serves: 3 - 4
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