Peanut Rice

I was paired with talented blogger buddy, Priya Srinivasan for the week and had to pick recipes from her blog and cook as part of this marathon. I thought it was a breeze considering that I had interesting recipes already bookmarked from her site, that she had posted in other marathons. However the plans went haywire and I ended up trying simple yet delicious recipes from her blog. The first one in the series is this delicious peanut rice that definitely comes handy during time crunches. I had tried it for the first time a few months ago and really has come to like this dish for it's simplicity. The dish can be made in a jiffy if the roasted peanut powder is made in advance and left over rice is used.

Ingredients:
1/2 cup roasted and skinned peanuts
1/4 cup grated dry coconut
1 tsp. sesame seeds
4 to 6 dried red chilles
Salt to taste
1 cup rice (Sona masuri kind) or 2 cups cooked rice

Ingredients for tadka:
1 to 2 tbsp. oil
1 tbsp. peanuts
1 tsp. mustard seeds
1 tsp. chana dal / split chickpeas
1 tsp. urad dal / skinned black gram
A pinch of hing / asafoetida
1/8 tsp. turmeric powder
1 stalk of curry leaves

Method:
* Wash rice with two exchanges of water and drain. Add 2 cups of water to rice and cook in a pressure cooker / rice cooker.
* Add coconut and red chillies to a pan and toast on low flame until coconut starts to brown. Remove and let cool.
* Toast sesame seeds for  about 30 - 40 seconds or until they start to brown.
* Grind sesame seeds, chillies and coconut together finely. Add peanuts and grind coarsely.
* Heat oil in a medium sized pan or a kadai and add peanuts, mustard seeds, split chick peas and black gram. When peanuts and chickpeas start to turn reddish, add asafoetida, turmeric, and curry leaves. Saute for about 15 - 20 seconds.
* Next add powdered peanut - sesame seed mixture, salt and rice to the pan. Stir well to combine.

This is my entry to Blogging marathon #53. Check the link to see what other marathoners are cooking today.

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