Coconut Rice

Name: Coconut Rice
Cuisine: Indian
Ingredients: 2 cups freshly grated coconut; 1 cup medium grained rice; 2 tsp split black gram (urad dal); soaked in some water for at least 20 min & cooked so that grains are separated; 2 tsp Bengal gram (chana dal soaked in some warm water for 10 minutes; 4 or as per taste) dried red chillies; 1 tsp mustard seeds; 1/4 tsp asafoetida powder; as needed few cashews (anywhere from 5-10); as needed few sprigs of curry leaves; To taste Salt

Preeti Nanda @cook_9633778

Chennai

Coconut Rice

Preeti Nanda @cook_9633778

Saved

Ingredients

2 cups freshly grated coconut
1 cup medium grained rice
2 tspsplit black gram (urad dal)
soaked in some water for at least 20 min & cooked so that grains are separated
2 tsp Bengal gram (chana dal soaked in some warm water for 10 minutes
4 or as per taste)dried red chillies
1 tspmustard seeds
1/4 tsp asafoetida powder
as neededfew cashews (anywhere from 5-10)
as neededfew sprigs of curry leaves
To tasteSalt

Saved

Steps

1

In a 1 tsp oil (or ghee for added flavor), temper the seeds. Once they start popping, add the black gram, drained Bengal gram, red chillies, cashews, curry leaves and asafoetida. You don't have to add curry leaves now - can add it later. But I prefer this way.
2

Once the lentils have browned and cashews roasted, add the grated coconut and stir for 5-10 min or until the coconut gets toasted and turns slightly reddish brown.
Now add the rice
Mix well until combined
Serve hot.