|Basmati rice||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Turmeric powder||1⁄8 Teaspoon|
|For the spices|
|Oil||3 Tablespoon, divided|
|Raw peanuts||1⁄3 Cup (5.33 tbs)|
|Black mustard seeds||1 Teaspoon|
|Urad dal||1⁄2 Teaspoon|
|Chana dal||1⁄2 Teaspoon|
|Dried red chili/Green chili||1 Medium, halved|
|Fresh curry leaves||4 Medium|
|Lemon juice||1 Medium|
|For the garnish|
|Fresh grated coconut||1⁄2 Cup (8 tbs)|
|Cilantro||2 Tablespoon, chop|
1. Cook the rice in a rice cooker or on stove with water and turmeric mixed in. Set cooked rice aside.
2. In a small pan heat 1 tablespoon of oil and put in peanuts under medium heat. Fry peanuts until they are fragrant and turn golden brown. Put peanuts aside.
3. In a wok, heat 2 tablespoon of oil under medium heat, add the mustard seeds and hing.
4. Once they pop for a few seconds, lower the heat and add the urad dal, chana dal, curry leaves and dried red chili.
5. Coat them with oil and fry for a few seconds. The urad dal and chana dal should turn a brown.
6. Add the rice into the wok and mix well. Fry for a few minutes.
7. Turn the heat off and transfer the rice in a bowl, mix in the lemon juice and coconut.
8. Add in the peanuts and cilantro and salt to your taste
9. Serve with yogurt raita.
The rice goes well with these dishes: spinach raita, palak paneer, green beens palya, sambar, saru.
Fresh dill is a nice addition to this rice which I fry for a few seconds before adding in the rice to the pan.
Medium pan or wok