Coconut Rice

Ingredients:

Rice (Basmati)                               1 cup

Grated fresh coconut                     1 cup

Garbanzo beans                             ½  tin

Chick peas (optional)                     ½ cup

Oil (any)                                        2 tsps

Spices (for seasoning):

Mustard seeds (aavaalu)                 ½ tsp

Cumin seeds (jeera)                        ½ tsp

Curry leaves                                   5-6 leaves

Coriander leaves (cilantro)              few

Jalapeño                                         2 (cut into small, round pieces)

Dry red chillis                                 2 (tear and de-seed)

White lentils (you can look for the name urad dal in asian spice stores)     ½ tsp

Yellow split peas (you can look for the name channa dal/split gram dal in asian spice stores)     ½ tsp

Method:

1.       Cook rice in rice cooker (by adding water in 1:2 ratio i.e., 2 cups of water for 1 cup rice)

2.       Chick peas: (We usually get dried chick peas so I soak them in water overnight) boil chick peas in microwave for about 8-10 minutes ( you can add little salt)

3.       Coconut: I like to use fresh grated coconut.  Grate coconut just before adding it to rice. You can also use frozen grated coconut available in stores.

Once rice, chickpeas and coconut are ready, heat oil (In medium-high heat) in a cooking pan and add mustard seeds and let them splutter, followed by the white lentils, yellow split peas, and cumin seeds. Let the lentils, peas, and cumin change color. Add curry leaves, jalapenos and dry red chillis and stir fry for a few seconds.

(Change heat to low) Immediately add split chickpeas and garbanzo beans and add rice. (in the same order) Mix them all well and add coconut in the end and stir for few seconds and add salt to taste.

Garnish it with coriander leaves and close the lid until served so that the aroma of spices won’t escape.