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Coconut Rice
It’s the aroma that sucks you in, but it’s the flavor that makes you go back. Coconut rice has the perfect fluff and fragrance to elevate any meal!
Servings:
5
servings
Calories:
Author:
Natasha Minocha
Ingredients
2.5
cups
Cooked rice, cooled
1
tbsp
Ghee/ oil
2
tsp
Chana dal
1.5
tsp
Mustard seeds
1/4
tsp
Hing/ asafoetida
2
Dry red chillies
1/2
inch
Fresh ginger root, finely chopped
1
Greeen chilli, finely chopped
12-15
Curry leaves
12-15
Cashews
1/2
cup
Fresh grated coconut
Salt to taste
Instructions
Heat ghee or oil in a wide pan. Add the chana dal, mustard seeds and hing / asafoetida.
Once the seeds start crackling add the ginger, curry leaves, cashews, and red chilies.
Once the cashews are light golden in colour, stir in the coconut and green chillies. Cook for a couple of minutes.
Now add in the cooked rice and salt. Stir well and serve warm with raita, plain yogurt or any curry or dal of your choice. Enjoy!
Notes
Notes:
For an extra crispy topping, saute some grated coconut till its golden and crisp. Sprinkle on top of the rice before serving.
I always like to soak my chana dal in warm water for 10-15 minutes 9 longer if possible) before adding it to the tempering. It turns out more crisp.