Monday, November 9, 2009
Brown Rice - 1 cup, cooked
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Whole dries red chillies - 4
Green Chillies - 2
Ginger - 1 inch, grated
Curry Leaves - 6
Urad Dal / Black Gram - 3 tbsp soaked in water for an hour
Roasted Chana Dal / dalia - a handful
Peanuts - a handful
Cashewnuts - a handful
Juice of one lemon
Turmeric - a pinch
Ghee / Clarified Butter - 1 tbsp
Heat ghee in a wok. Temper with mustard seeds, hing and red chilies.
Then add the turmeric, ginger and soaked urad dal and stir till the dal becomes light brown.
Add the chana dal, green chillies and curry leaves. Then add all the nuts. Stir for a minute.
Add the lemon juice and the boiled rice. Mix everything well, toss for a minute more and serve hot.