South Indian Coconut Rice with Cashews and Curry Leaves

What you need

• 180 g (1 scant cup) basmati rice, rinsed until the water runs clear
• 1 tbsp chana dal
• 2 tsp urad dal
• 2 tbsp coconut oil, or any neutral oil
• 1 tsp mustard seeds
• 2 dried red chilies
• 2 green chilies, slit lengthwise
• 10 curry leaves, fresh
• 10 cashews, broken into pieces
• 100 g (1 1/4 cups) freshly grated coconut, or thawed frozen grated coconut
• salt, to taste

Method

Restated from the original video

1. 1

   Combine the rice, 300 ml (1 1/4 cups) water and a pinch of salt in a pot. Bring to a boil, cover, and cook on the lowest heat for 12 min. Take off the heat and leave covered for 10 min.

2. 2

   Spread the rice on a wide plate and fluff it with a fork. Let it cool completely, about 20 min, so the grains stay separate.

3. 3

   While the rice cools, soak the chana dal and urad dal in water for 10 min, then drain.

4. 4

   Heat the oil in a wide pan over medium heat. Add the mustard seeds and wait until they pop, about 30 seconds.

5. 5

   Add the dried and green chilies and the curry leaves. Stand back, as the leaves spit.

6. 6

   Add the drained dals and the cashews. Stir until both turn golden, 2-3 min.

7. 7

   Add the coconut and stir until it smells toasty and picks up a light golden color, 2 min. Season with salt.

8. 8

   Fold the coconut mixture into the cooled rice with a light hand, so the grains do not break. Taste and add more salt if needed.

9. 9

   Serve warm or at room temperature as a side.

Imported from cookclickndevour.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.