Ingredients
About 2 cups freshly grated coconut 1 cup of medium grained rice, soaked in some water for at least 20 min and cooked such that grains are separated. Left overs work great too. 2 tsp split black gram (urad dal) 2 tsp Bengal gram (channa dal), soaked in some warm water for 10 minutes 3-4 dried red chillies (or as per taste) 1 tsp mustard seeds 1/4 tsp asafoetida powder few sprigs of curry leaves few cashews (anywhere from 5-10) salt to taste Preparation In a 1 tsp oil (or ghee for added flavor), temper the seeds. Once they start popping, add the black gram, drained Bengal gram, red chillies, cashews , curry leaves and asafoetida. You don't have to add curry leaves now - can add it later. But I prefer this way. Once the lentils have browned and cashews roasted, add the grated coconut and stir for 5-10 min or until the coconut gets toasted and turns slightly reddish brown. Now add the rice Mix well until combined Serve hot.  |