Ingredients:

• 250 g – Rice
• 1 small grated Coconut
• 1.5 tsp – Cumin seeds
• 1 tsp – Mustard Seeds
• 1/2 tsp – Asafoetida powder
• 4 – Green chillies (slit)
• 1 tsp – Garlic paste
• 8 to 10 Curry leaves
• 2 tbsp – Channa dal (one used in making chutney)
• A handful – Cashew nuts (halved)
• 1.5 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• A handful – finely chopped Coriander leaves (for garnishing)
• 4 tbsp – oil
• Salt to taste

Method:

1. Wash and soak the rice for about 20 minutes
2. Par boil the rice with little salt.
3. When done spread the rice in a thali to cool completely.
4. In a kadai fry the grated coconut on a low flame till it is light brown in colour. Keep aside.
5. Heat oil in a kadai, splutter cumin seeds and mustard seeds
6. Add asafoetida powder and slit green chillies, garlic paste and curry leaves.
7. Fry for a second and add the channa dal and cashew nuts.
8. When the dal and the cashew nuts are light golden in colour, add the fried coconut and saute for 3-4 minutes
9. Add red chilli powder, turmeric powder and salt to taste
10. Keep the kadai on a pre-heated tava for about 8-10 minutes on a low flame. Mix once or twice.
11. Serve garnished with finely chopped coriander leaves.

Recipe courtesy of Anita Raheja