Ingredients
- About 2 cups freshly grated coconut
- 1 cup of cooked rice
- 2 tsp split black gram (urad dal)
- 2 tsp Bengal gram (channa dal), soaked in some warm water for 10 minutes
- 3-4 dried red chillies (or as per taste)
- 1 tsp mustard seeds
- 1/4 tsp asafoetida powder
- Few sprigs of curry leaves
- Few cashews (anywhere from 5-10)
- Salt to taste
Instructions
- In a pan, add 1 tsp of oil or ghee and temper the seeds.
- Once they pop, add the black gram, bengal gram (drained), red chillies, cashews curry leaves and adafoetida.
- Once you see the lentils have turned brown and the cashews are roasted, add the grated coconut and stir for 5 to 10 minutes or until the coconut turns slight reddish brown.
- Now you add the cooked rice and stir well.
- Serve with pappad or roasted potatoes.

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