Coconut Rice
Ingredients |
· 2 cups of basmati rice |
· 1 cup of coconut milk (canned coconut milk works well) |
· 1 cup grated coconut |
· 4 tbsp split cashew nuts |
For the tadka (seasoning) |
· 1/2 tsp ground ginger or paste |
· 1 tsp mustard seeds |
· 1 tsp split urad dal |
· 1 tsp chana dal |
· 3 dry chillies |
· 1 or 2 green chillies |
· 1 pinch asafoetida / hing |
· 1 stalk curry leaves |
· 1 tbsp oil |
Instructions |
1. Cook rice in 1.5 cups of water and 1 cup of coconut milk. Set aside. |
2. Roast the cashews till they are crispy brown. Set aside. |
3. Prepare the seasoning: |
a. In a pan, heat 2 tbsp oil. |
b. Add mustard seeds and keep the pan covered till the mustard pops. |
c. Add chana dal and urad dal. Roast till they turn brown. |
d. Add the dry chilies, green chillies and the curry leaves and roast. |
4. Add coconut gratings and ginger paste to the seasoning. Roast until coconut gratings turn a light shade of brown. |
5. Add salt to taste. |
6. Mix cooked rice. |
7. Garnish with cashews. |
8. Serve hot. Enjoy! |
Note: You don’t have to be a Jedi to prepare this dish. |