Pepper Rice
By : VasantiMethod
In a heavy bottomed Wok/ Kadai/ Pan, heat the oil. When oil is hot add hing, mustard, udid dal, channa dal, curry leaves and cashew nuts. Fry for a minute or so.
Keep 1/4 teaspoon for garnishing and add rest of the crushed Black Pepper and fry for just a few seconds.
Add the cooked rice and mix thoroughly, without crushing the rice. Add salt and mix.
Decorate with Fresh coconut and Coriander and serve with Pappds/ Fryums and/or Raita.
Ingredients:
1 - cup Cooked Rice. Please let the rice NOT be sticky.
2 - table spoon Oil/Ghee
2 - tablespoon coarsely crushed Black Pepper
2 - teaspoons each Udid (black gram) dal and Channa Dal
1 - teaspoon Mustard seeds
8-10 - Curry Leaves
8-10 - Cashew nuts
1/2 - teaspoon Hing powder
1 - tablespoon fresh Coconut grated for garnishing
1 - tablespoon fresh Coriander
Salt to taste
1 - cup Cooked Rice. Please let the rice NOT be sticky.
2 - table spoon Oil/Ghee
2 - tablespoon coarsely crushed Black Pepper
2 - teaspoons each Udid (black gram) dal and Channa Dal
1 - teaspoon Mustard seeds
8-10 - Curry Leaves
8-10 - Cashew nuts
1/2 - teaspoon Hing powder
1 - tablespoon fresh Coconut grated for garnishing
1 - tablespoon fresh Coriander
Salt to taste
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