Coconut rice

1 cup freshly grated coconut (or dessicated coconut)
2 cups cooked plain rice

For tempering:

1 tsp mustard seeds
1 tsp finely chopped ginger
2 green chillies, snapped in half (chopping it fine will make it hotter)
1 tsp urad dal (white, split lentils)
1 tsp channa dal (golden lentils)
3 tbsp cashew nuts
2 sprigs fresh curry leaves
A tiny pinch of asafoetida (powdered resin)
2 tbsp ghee/gil

Directions:

Cook the rice as usual and allow it to cool by spreading it in a flat dish.

Heat the oil in a separate pan and wait till it gets hot (not smoking).

Add the teaspoon of mustard seeds and wait for it to splutter - turn the heat off while they finish crackling.

Make sure you cover the pan when this goes on, otherwise the mustard seeds will all end up on the cooker top!

After they stop crackling, add the rest of the ingredients (curry leaves and all) and raise the heat back to medium and roast till all the nuts and lentils are a golden brown.

Add salt to taste to this mixture and then add the grated coconut and roast for a minute or two.

Add the cooked rice and toss it gently to evenly spread the coconut and the nuts through.

This crunchy, coconutty dish is now ready to serve.

Why not combine this dish with >>

>>Coconut Rice
>>Madras Potato
>>Dal Tarka
>> Celery Raita