Ingredients:

1 1/2 cups basmati rice, washed and drained

2 tablespoons sunflower oil

1 teaspoon black mustard seeds

2 tablespoons cashews

1 teaspoon chopped fresh green chiles

2 teaspoons split black lentils (ural dal), soaked in water for 15 minutes and drained

7 curry leaves

6 ounces freshly grated coconut

Salt, to taste

Large pinch of asafetida

 

Directions:

Put the rice with 3 cups of hot water in a pan and bring to a boil. Reduce the heat, stir, cover, and simmer for 10 minutes until cooked. Set aside. Heat the oil and fry the mustard seeds. When they pop, add the cashews, chiles, lentils, asafetida, and curry leaves. Fry for 1 minute, add the coconut, and stir until the color begins turning golden, then season with salt. Remove from the heat and fold in the rice.

 

Serves 4