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Ingredients
| basmati rice: 1 cup |
| water: 2 cups |
| ground turmeric: 1/8 tsp |
| vegetable oil: 2 Tbl |
| peanuts: 1/3 cup |
| asafoetida: 1/8 tsp |
| yellow mustard seed: 1 tsp |
| black lentils: 1/2 tsp |
| chana dal beans: 1/2 tsp |
| dry red chili peppers: 1 pepper (halved) |
| curry leaves: 4 leaves |
| lemons: 1 (juiced) |
| coconuts (shredded): 1/4 cup |
| fresh cilantro (coriander): 1 Tbl |
| salt: 1 tsp |
Yellow Peanut Rice
Credit: abcdsofcooking.blogspot.com
User rating:
The rice is made with lemon, coconut, fried spices, peanuts, cilantro and it's yellow in color from hulthi or turmeric spice:
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Prep Time
10 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
Cook the rice in a rice cooker or on stove with water and turmeric mixed in. To make the rice not stick I sometimes add a little oil. Set cooked rice aside.
In a small pan heat 1 tablespoon of oil and put in peanuts under medium heat. Fry peanuts until they are fragrant and turn golden brown. Put peanuts aside. (They will get crunchier as they sit out.)
In a wok, heat 1 tablespoon of oil under medium heat. To test the oil is hot put in a couple mustard seeds and they should start sizzling. Then add the rest of the mustard seeds and hing. Shake up the pot and cover (this is so the mustard seeds don't pop out of the pan and burn you!) Once they pop for a few seconds, lower the heat and add the urad dal, chana dal, dried red chili and curry leaves (rub leaves between your hands a little before putting in pan to release oils). Coat them with oil and fry for a few seconds. The urad dal and chana dal should turn a brownish hue. Add the rice into the wok and mix well. Fry for a few minutes.
Turn the heat off and mix in the lemon juice and coconut. Add in the peanuts and salt to your taste. Garnish with cilantro and serve with yogurt raita.