(India) Coconut Rice With Lentils And Cashew

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(India) Coconut Rice With Lentils And Cashew

 

1/2 pound basmati rice

1 tablespoon vegetable oil

1 teaspoon mustard seeds

1 teaspoon urad dhal or brown lentils

2 dried red chiles

4 fresh curry leaves

2 ounces fresh coconut, grated

1 ounce unsalted roasted cashews

salt and pepper

 

Garnish:

fresh curry leaves

dried red chiles

 

Put the rice in a sieve and rinse under cold running water until the water

runs clear. Bring 2 cups lightly salted water to the boil in a large pan. Add

the rice, bring back to the boil and cook for 20 minutes. Drain and return to

the pan, then cover with a tight-fitting lid.

In a small pan, heat the oil, add the mustard seeds and cook for 1 minute

until the seeds start to pop. Add the lentils, dried red chiles and curry leaves

and cook for 2-3 minutes, stirring frequently, until the lentils are golden.

Stir in the coconut and cook over a low heat for 3-4 minutes, stirring

occasionally.

Toss with the rice and nuts and spoon into a warmed serving dish. Garnish with

fresh curry leaves and dried red chiles.

 

 

 

 

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