Ingredients 2 cups steamed rice
1 cup desiccated coconut
2 tsp chana dal (pigeon pea)
1 tsp mustard seeds
1 tsp cumin seeds
3-4 red chillies
1-2 green chillies
2 tsp urad dal (black gram)
2 tsp peanuts
3-4 cashew nuts
4-5 curry leaves
1/2 tsp sesame seeds
1 pinch asafetida
1 tsp oil (preferably coconut oil, as it adds to the taste)
Salt as per taste
Take about 1 tsp of oil and heat it on a saucepan. Add mustard seeds, cumin seeds, asafetida and red chillies. When the mustard seeds start to splutter, add pigeon pea and mix all the ingredients on a low flame.
Now add black gram, peanuts, curry leaves, green chillies, sesame seeds and cashew nuts to it. Stir the entire ingredients until it turns golden brown in color.
Add salt, a little water (2-3 tbs) and grated coconut to the above ingredients and let it cook until most of the water is absorbed.
Now add boiled rice with the coconut mixture and let it cook for 2-3 minutes. Mix gently with a fork, to ensure that the rice grain do not break or get mashed.
Transfer the dish to a serving plate and garnish it with the coriander and relish it hot.