Coconut Rice

Ingredients

• 2 cups rice (non-sticky)
• 2 cups coconut, freshly grated
• Salt to taste

For Seasoning

• 6 tsp vegetable oil
• Asafoetida powder (hing), a pinch
  
• 2 tsp urad dal (split black gram)
• 2 tsp chana dal (split bengal gram)
• 1 tsp mustard seeds (rai)
• 1/4 tsp cumin seeds (jeera)
• 4 red chillies, broken into big pieces (adjust to taste)
• 3-5 green chillies, finely cut (adjust to taste)
  
• 5-6 cashewnuts, broken into pieces

Preparation

1. Cook the rice in a rice cooker or pressure cooker with 4 cups of water. Let the rice cool.
   
   
2. Heat oil in a wide pan (enough for the rice) and add hing, urad dal, chana dal, and cashews and fry for a few seconds.
   
   
3. Add mustard seeds and cumin. As the seeds start to pop, add the green chillies and red chillies, and fry.
   
   
4. Add curry leaves and fry for a couple of seconds.
   
   
5. Add the grated coconut and fry for a couple of seconds.
   
   
6. Add cooked rice to this seasoning. Add salt and sprinkle some water. Mix well using a spatula, until the seasoning, coconut, and rice are well-combined.
   
   
7. Serve hot or cold, with pappadums or chips.

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