ready to go NUTS over a yummy and easy rice that is not the basic rice we eat? I love to use fresh coconut in this dish, but you can use frozen coconut as well. Let me know how much you like this and tag me if you make it!
Note: If you want a stronger coconut taste, then you can cook the rice in coconut milk and/or increase the grated coconut to 1 cup. I prefer a milder taste
2 cups al dente cooked and cooled basmati rice
For Temper:
1 tbs coconut oil
1 tsp mustard seeds
¼ tsp hing (asafoetida)
1 tbs each urad dal and channa dal
¼ cup peanuts
¼ cup cashews (optional)
6-8 curry leaves
2 dried red chilis
2-4 chopped green chilis (to taste)
½ cup fresh finely grated fresh coconut
1 tsp finely grated ginger
¼ cup chopped cilantro
Salt (to taste)
1 Soak the urad dal and channa dal in hot water for 15 min and drain completely
2 Heat oil in a skillet and add all temper ingredients. Once the nuts and dal begin to golden, add curry leaves, ginger and chilis
3 Add the coconut and salt and cook for 1-2 minutes
4 Add the cooked and cooled rice and cook together for 2-3 more minutes
5 Taste and add salt and chilis if needed. Add cilantro and serve hot
Tags: Indian, Sides
