Rohit Komal kamle
| 1 minute to read
- rice boiled 3 cups urad dal 1 teaspoon chana dal 1 teaspoon masoor dal 1 teaspoon toor dal/arhar dal) 1 teaspoon Lemon juice 2 tablespoons Ghee 2 tablespoons Fenugreek seeds (methi dana) a pinch Mustard seeds 1 teaspoon Dried red chillies cut into ½ inch pieces 3 Curry leaves 8-10 Turmeric powder 1/2 teaspoon Fresh coriander leaves finely chopped 2 Peanuts fried , 2 tablespoons + for garnish Scraped coconut fresh 2 tablespoons
Heat ghee in a non-stick pan, add fenugreek seeds, mustard seeds, split black gram, split Bengal gram, split red lentils, split pigeon peas and asafoetida. Mix well and sauté till the grams change colour. Add dried red chillies and curry leaves and sauté for 30 seconds. Add Turmeric Powder and mix well. Add rice and mix till well combined. Add salt, coriander leaves, fried peanuts and lemon juice and mix well, cook for 1 minute. Transfer the rice into a serving plate, garnish with coconut, fried peanuts and coriander sprig. Serve hot.