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| Main ingredients | Brown basmati rice, Lemon juice, Turmeric powder, Coconut oil, Split Bengal gram, Split skinless black gram, Asafoetida, Mustard seeds, Dried red chillies, Raw peanuts, Curry leaves |
| Cuisine | South Indian |
| Course | Rice |
| Prep time | 35-40 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups quick cooking brown basmati rice
- 1 tablespoon lemon juice
- Salt to taste
- ½ teaspoon turmeric powder
- 2 tablespoons coconut oil
- 1½ teaspoons split Bengal gram (chana dal)
- 1 teaspoon split skinless black gram (dhuli urad dal)
- ½ teaspoon asafoetida (hing)
- 1 teaspoon mustard seeds
- 4 dried red chilllies
- ½ cup raw peanuts
- 2 sprigs of curry leaves
- Salt to taste
- Chopped fresh coriander leaves to sprinkle
- Fried popdums for serving
Method
- Take brown basmati rice in a bowl and wash thoroughly2-3 times. Add sufficient water and soak for 30 minutes. Drain the water.
- Heat sufficient water in a deep non-stick pan, add salt, turmeric powder and drained rice and cook for 15 minutes. Drain and set aside.
- Heat coconut oil in a non-stick pan, add split Bengal gram and sauté for a few seconds.
- Add split black gram, asafoetida and mustard seeds, mix and once the seeds start to splutter, add dried red chillies, peanuts and curry leaves and sauté for 1 minute.
- Add the cooked rice and salt and mix well. Cook for 2-3 minutes.
- Switch off the heat, sprinkle lemon juice and mix well.
- Transfer onto a serving plate, sprinkle coriander leaves and serve hot with fried popdums.
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