Friday, February 27, 2009
Cooked Rice - 3 cups
Oil - 1 tbsp
Dried Red Chili - 1
Mustard Seeds - 1/2 tsp
Channa Daal - 1 tsp
Raw Peanuts - 1 tbsp
Cashews - 1 tbsp
Urad Daal - 1 tsp
Turmeric Powder - 1/4 tsp
Asofoetida - pinch
Ginger - 1 tsp, minced
Green Chili - 1, finely chopped (optional)
Curry Leaves - 1 sprig
Lemon/Lime Juice - 2 tbsp or to taste
Salt - to taste
Cilantro - 5 springs, for garnishing
Mix Salt and Lemon Juice to the Rice. Mix well.
In a pan, heat oil and wait for it to get hot.
Once hot, add in the Dried Whole Chili. Break the Chili into the oil for additional spicy flavor.
Add in the Mustard Seeds and let them pop and crackle.
Add i n the Channa Daal and cook for a minute.
Add in Raw Peanuts and cook for about 30 seconds.
Add in the Cashews, Urad Daal, Turmeric Powder, Asofoetida, Ginger, Green Chilies, Curry Leaves…in that order.
Add in the Rice and mix well but gently.
Keep on the flame till the rice is hot all the way through.
Garnish with Cilantro and it is ready to serve.