This is a very simple, easy and quick lunch recipe. When I was a school going kid, my mom would give this as lunch once a week with papad or chips and I would exchange it with my north Indian friends. But now, I prefer to make this every week for my husband as it hardly takes any time.
| INGREDIENTS | |
| Coconut (scrapped) | 1 half of whole coconut |
| Rice | 1 cup |
| Peanut (roasted) | 1/3 cup |
| Mustard Seeds | 1 tsp |
| Urad Dal | 1 tsp |
| Channa Dal | 1 tsp |
| Cashew | 2 tsp |
| Hing | A generous pinch |
| Green Chilli (Chopped) | 2-3 |
| Curry Leaves | 1 sprig |
| Salt | To taste |
| Oil + Ghee | 2 tsp |
METHOD
- Cook rice in 2 cups of water in pressure cooker for 3 whistles.
- Heat oil in a pan, crackle mustard seed. Add hing, urad dal, channal dal, peanut and cashews. Sauté till they turn golden.
- Throw in green chillies and carry leaves. Sauté for a minute and add scrapped coconut stir or 30 seconds and put off the fire.
- Mix this with cooked rice, serve at room temperature.
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