Basmati rice - 1 1/2 cups, uncooked
Water - 3 cups
Bengal gram or split yellow peas - 1 tsp
Split raw cashews - 1 tbsp
Peanuts - 1 tbsp
Oil - 1 tbsp
Black mustard seeds - 1 tsp
Asafoetida - a pinch
Curry leaves - 10 ( I didnt have any)
Ginger - minced, 1/2 tsp
Green chilli - minced, 1/2 tsp
Dried red chillies - 2-3, broken into pieces
White lentils (urad dal) - 1 tsp
Turmeric powder - 1/2 tsp
Lemon juice - 3 tbsp
Salt - as needed
Water - 1 tbsp
Fresh coriander leaves - for garnish
Boil the washed rice in water until the grains are just tender.
Drain thoroughly and set aside.
Dry roast the bengal gram, cashewnuts and peanuts in a skillet for 2-3 minutes until lightly toasted.
Heat the oil in the skillet, and stir-fry the mustard seeds until it begins to pop.
Add the ginger, chillies, asafoetida, curry leaves, bengal gram, cashews, peanuts, lentils and turmeric.
Continue to stir-fry and then add the lemon juice, salt and water ( 1 tbsp).
Allow it to simmer for a few minutes.
Toss in the rice and heat through.
Garnish with coriander leaves.
Serve with pappadums, pickle and raita.
Source: Authentic Recipes from India by Brinder Narula.
- Since I like the lentils in them so much, I added 1 tbsp of bengal gram, 1 tbsp cashews and 1 tbsp of peanuts. Adjust to your taste.
- I usually put salt while cooking the rice, so I didnt add any extra salt in the end. Test the saltiness before adding extra.
- I used 3 cups of cooked basmati rice (dont know if it is equivalent to 1 1/2 cups of uncooked rice).
I am sending this medley to the "Mixed Rice Varieties" event at Easy Craft's Simple Indian Food. EC is always coming up with interesting events, I just wouldnt miss participating in them!
UPDATE: I am sending this to "Rice Mela" hosted by Srivalli of Cooking 4 all seasons.