Ingredients
Rice
|
2 cups
|
Lemon
|
1 big or 2 small
|
Frozen peas
|
A handful
|
Capsicum (Red & Green)
|
1 each
|
Carrot (grated)
|
1 big
|
Green chillies
|
2-3
|
Cashews
|
10-12
|
Mustard seeds
|
½ tsp
|
Channa dhal
|
1 tsp
|
Urid dhal
|
1 tsp
|
Turmeric
|
½ tsp
|
Hing/Asafoetida
|
¼ tsp
|
Curry leaves
|
1 sprig
|
Coriander leaves chopped
|
3 tbsp
|
Fresh coconut grated
|
½ cup
|
Oil
|
2 tbspn
|
Salt
|
According to taste
|
Method
- Cook rice and separate it in a bowl, allowing it to cool.
- Wash and cut capsicum into long, thin slices.
- Heat 1 tbspn of oil and add capsicum and fry for 3-4 minutes. When it is nearly cooked, add the grated carrot and frozen peas and fry until the peas are cooked. If using fresh peas, make sure you boil the peas first before adding.
- Cut the lemons and squeeze the juice. Keep it aside.
- Heat oil in a pan and add mustard seeds, turmeric, channa dhal, urid dhal and cashews. When it is brown, add green chillies, curry leaves, hing, salt and the vegetables and mix well.
- Once the rice is separated and cooled, add fresh coconut, lemon juice and the cashew mixture. Mix it thoroughly and sprinkle chopped coriander leaves on top.
- Serve with pappadams or chips.
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