← Nouns Cooking · Indian

Ingredients

• 300 g basmati or other long-grain rice (or 750 g cooked rice)
• 2 tbsp oil (sesame or coconut is traditional)
• 40 g raw peanuts or cashews
• ¾ tsp Mustard seeds
• 1½ tsp Chana dal (split Bengal gram)
• 1 tsp Urad dal (split, skinned)
• 2 Green chilli, slit
• 1 tbsp Ginger, finely chopped
• 2 sprigs Curry leaves
• 1 pinch Asafoetida (hing) (optional)
• ½ tsp Ground turmeric
• 1 tsp salt, or to taste
• 3 tbsp lemon juice (about 1 large lemon)
• 2 tbsp Coriander (cilantro), chopped (optional)

Method

1. Rinse the rice well and cook it with 600 ml water and a pinch of salt: bring to the boil, then cover and cook on the lowest heat for 12 min. Leave covered off the heat for 5 min, then spread on a tray so the grains cool and stay separate.
2. Heat the oil in a wide pan over medium heat. Fry the peanuts for 2–3 min, until golden and crunchy, then lift them out.
3. Add the mustard seeds to the oil and when they pop, add the chana dal and urad dal and stir for 1 minute, until golden. Add the chillies, ginger, curry leaves and asafoetida and fry for 30 seconds.
4. Turn the heat to low, stir in the turmeric for a few seconds, then take the pan off the heat and add the salt and lemon juice.
5. Add the cooled rice and the peanuts and fold gently until every grain is yellow. Taste for salt and lemon, scatter with coriander and serve warm or at room temperature.

Tips

• Day-old rice is perfect here, but cool freshly cooked rice quickly, keep it in the fridge and use within 24 hours.
• Contains peanuts. Most asafoetida contains wheat; use a gluten-free one or leave it out.

Sources

Written in our own words after cross-checking these recipes:

Swasthi's Recipes Cook With Manali