This is a spicy rice dish that I had tried a few years back after seeing on a food blog and has been a regular in my home since, though I cannot recall the source now. The recipe is based on curry leaves and so, the rice is obviously a flavor filled one. It doesn't taste like curry leaves powder mixed with rice though both recipes use almost the same ingredients. The spice powder can be prepared ahead for a quick and yummy lunch box idea or for a lazy meal. And don't be fooled by the long list of the ingredients in the recipe. This is indeed a simple and quick dish and most of the ingredients are either ground or go into tadka /seasoning.
2 cups cooked rice (I used sona masuri rice.)
Salt to taste
Ingredients to toast:
2 tbsp. urad dal / black gram
1 tbsp. chanadal / split chickpeas
4 to 5 dried red chillies
1 tsp. tamarind
1 cup tightly packed curry leaves
A pinch of methi seeds / fenugreek seeds
1/2 tsp. black peppercorns
Ingredients for seasoning:
2 tbsp. oil
1 tsp. mustard seeds
1 tsp. urad dal / black gram
1 tsp. chanadal / split chickpeas
A generous pinch of asafoetida
2 tbsp. cashews
1/8 tsp. turmeric powder
* Wash the curry leaves and pat them dry.
* Heat a pan and dry toast chana dal, urad dal, red chillies and tamarind. When the dals start to turn reddish, add peppercorns, fenugreek seeds and curry leaves. Toast them for another minute.
* Transfer them onto a plate and let cool. Grind the toasted ingredients into a coarse powder.
* Heat oil in a pan and add mustard seeds, chana dal and urad dal. When the dals almost start to turn reddish add the cashews and toast them as well to golden brown. Add asafoetida and turmeric to the pan and turn off the stove.
* Now add the rice, spice powder and salt and mix well. Serve warm.
(If less spice level is preferred, start with adding half of the spice powder. Taste and adjust the quantity of spice powder as needed.)
This goes to Blogging marathon #58 under the theme 'Rice Dishes'. Check the link to see what other marathoners are cooking.