Coconut Rice

Coconut Rice I

Ingredients:

Red Chilies
Asafetida
Chana Dahl
Urad Dahl
Cashews
Mustard seeds
Rice
Shredded Coconut

Directions:

Cook rice in the rice cooker. Toast shredded coconut in ghee. Add curry leaves and salt. In oil, fry red chilies, asafetida, chana dahl, urad dahl, cashews and mustard seeds

Coconut Rice (II)

Ingredients:

1 cup rice
2 Tbsp. melted butter
½ tsp. mustard seeds
2 tsp. urad dahl
2 tsp. chana dahl
½ tsp. cumin seeds
10 to 12 cashew nuts
3 to 4 whole green chilies or red peppers (cut into pieces
½ fresh coconut, shredded
2 tsp. salt

Directions:

Cook rice separately and let it cool for a while. In a sauce-pan, add melted butter or ghee and mustard seeds and fry in low heat until the seeds start popping. Then add urad dahl, chana dahl, cumin seed, cashew nuts, chili or pepper and fry until the dhal are light brown. Add coconut shreds and fry on low heat until the coconut is slightly brown. Always stir constantly while frying. Add salt and rice and mix well.