COCONUT RICE RECIPE

Ingredients:

•  2 cups basmathi rice
•  3 tablespoons coconut oil (or vegetable oil)
•  6 dried red chilies, torn into 1/2-inch pieces
•  1 1/2 teaspoons channa dal
•  1 1/2 teaspoons urad dal
•  1 teaspoon brown mustard seed
•  15 fresh curry leaves
•  1 teaspoon salt (more or less, to taste)
•  1/4 teaspoon asafedita powder

Method:

• Wash the rice well and cook until tender in a rice cooker or by the absorption method.
• While the rice is cooking, heat 3 tablespoons oil in a medium-sized pan or skillet, and when hot add the chillies, chana dal, urad dal and mustard seeds. Stir and fry until the chillies darken and the dals turn golden brown.
• Add the curry leaves, salt, asafetida and coconut, and stir and fry for a minute or two before reducing heat.
• Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily, so don't take your eyes off it for a second, and keep the coconut moving by stirring and tossing constantly.
• As soon as the coconut is the right colour and texture, turn off the heat. If the rice is not ready, transfer the coconut mixture to a bowl, so that it doesn't continue browning in the hot pan.
• Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.