Ingredients

2 cups cooked Basmati rice
1 cup unsweetened shredded coconut
1 teaspoon finely chopped ginger
½ teaspoon Urad dal (split black lentils)
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon black peppercorn
2 dried red chilies
10 – 12 toasted cashews
1 tablespoon curry leaves (optional)
1 tablespoon neutral oil or ghee
½ teaspoon salt

Equipment
Fry pan
Ladle

Directions

Set the pan on medium and when hot, add the ghee/oil. To the hot oil, add the mustard seeds, urad dal, cumin seeds, black peppercorn, chopped ginger, dried red chilies, and curry leaves and stir quickly. This is just a quick stir to allow them to toast and perfume the oil but to not burn.

Reduce heat and add the grated coconut. Stir until it is combined with the spices and lightly toasted. Add in the cooked rice and mix well. Add salt and taste. Serve hot.

Country:
India


Notes and Instructions

Recipes and photo credit: Vinola V. Munyon