Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 4 | Tablespoon | Ghee | clarified butter |
| 1 | Teaspoon | Mustard Seed (Sarson) | Fry in hot oil |
| 1 | Teaspoon | Dhal, Chana | Add to hot oil |
| 1 | Teaspoon | Dhal, Urid (white) | Add to hot oil |
| 4 | Medium | Chillies Green | chopped. Add to hot oil |
| 2 | Medium | Chillies Red Dry | broken in bits. Add to hot oil |
| 1/2 | Teaspoon | Asafetida (Hing) | Add to hot oil |
| Few | Curry Leaves (Kadi patta) | Add to hot oil | |
| 2 | Teacup | Coconut - Grated /Desiccated | Add to hot oil |
| 4 | Teacup | Rice, Basmati | Cooked in advance, or leftover |
| Little | Salt | to taste | |
| Handful | Cashew Nuts | fried and broken, to garnish |
Method
1. Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s). Add the mustard seeds and fry till they splutter.
2. Now add the dhals, red chilli bits, asafoetida and fry for a few seconds till the dhals turn light brown. Add the chopped green chilli(es), curry leaves and the grated coconut. Saute on medium / low heat for about 4 minutes till the coconut is light brown in color.
3. Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 2 minute(s) or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.
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