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!
Cooked rice, cooled
Dry red chillies
Fresh ginger root, finely chopped
Greeen chilli, finely chopped
Fresh grated coconut
Salt to taste
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!
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.
Coconut Rice -
-September 16, 2019