20-Minute Coconut Rice (South Indian-Style)

3 standard portions

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Ingredients

• 2 teaspoons urad dal (soaked for 15 minutes)
• 2 teaspoons chana dal (soaked for 15 minutes)
• 1 & ½ tablespoons oil (I used avocado oil)
• ½ teaspoon mustard seeds
• pinch hing (optional, also known as asafetida)
• 1 teaspoon chopped ginger
• 1-2 green chili (finely chopped, adjust to taste)
• 15 cashews (whole, unroasted)
• 6-7 curry leaves
• ¾ cup freshly grated coconut
• 3-4 cups cooked rice (I used basmati rice)
• salt (to taste)

Method

1. Soak 2 teaspoons each of urad and chana dal for 15 minutes in enough water in a small bowl. Then drain the water and set the dal aside.
2. Heat 1 tablespoon of oil in a pan on medium heat. Once hot, add ½ teaspoon of mustard seeds and let them crackle. Then add pinch of hing (optional) and stir.
3. Then add 1 teaspoon chopped ginger and 1 to 2 chopped green chilies. Cook until the ginger starts changing color. Add 15 whole raw cashews, the soaked & drained chana and urad dal and 6 to 7 curry leaves. Cook until the cashews and the dals starts turning light golden brown in a color. This takes around 1 minute.
4. Now, add ¾ cup of freshly shredded coconut (or use frozen coconut) and stir well. Cook for 1 minute.
5. Toss in 3 to 4 cups of cooked rice and mix well very until everything is well combined and the rice is heated through. Serve coconut rice with pickle and enjoy.