How to make an aromatic South Indian style peanut rice. Made with lentils and seasonings with basmati rice
Course Main Course
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Healing Tomato
Stainless Steel Pan
4tspoildivided into 1-3 and I used avocado oil
1/2cuppeanutsraw, unsalted, skin removed
1tspblack sesame seedswhite seeds will work too
6piecesdried red chili peppers
2cupcooked basmati riceabout 1 and 1/4 cup uncooked
2tspsaltI used pink salt
1/4cupfresh cilantrofinely chopped
In a kadai add 1 tsp of oil, peanuts, chana dal, urad dal, black sesame seeds, cumin seeds, curry leaves and dried chile pepper
Roast for 3 minutes and transfer to a plate or bowl until cooled down (about 15 minutes)
Transfer to a food processor and blend until it's a powder
In the same kadai, add 3 tsp of oil and heat for 30 seconds. Add the mustard seeds and let it crackle
Add the peanut powder
Add the cooked basmati rice, salt and cilantro
Mix well and serve
** *** CALORIES INFORMATION IS APPROXIMATE. CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.TIPS
Remove the spices from the hot pan after you roasted them. Put them in a bowl and this will make sure that they don't burn
Curry leaves are essential to this recipe. Most Indian grocery stores will carry them in the store. You may have to ask for them at the cashier.
PLEASE, do not use curry powder in this recipe! It's not blended with any of the spices needed in this recipe. Using curry powder will completely alter the flavors of this rice.
Channa dal and urad dal are a staple in Indian cooking. You will easily find them in abundance at your local Indian grocery store. Stores like Patel Brothers have online ordering option. Then, there is always Amazon.
You can roast and blend the dals separately if your food processor is not strong enough. I love using coffee grinder to blend the dals. Just make sure it has cooled completely before blending it.
I used raw, unsalted peanuts without skin. They are the perfect texture for this recipe.