- 1 cup basmati rice, cooked and cooled
- 1/ 3 cup peanuts
- 1 tablespoon avocado oil or another neutral oil
- 1 teaspoon mustard seed
- pinch hing (asafetida)
- 1 1/ 2 tablespoons chana dal (sub toor dal or urad dal)
- 1/ 2 red onion, finely chopped
- 4 garlic cloves, minced
- 1 inch ginger, peeled and minced
- 1 tomato, diced
- 3 tomatoes, pureed into a paste
- Kosher salt, to taste
- 1 teaspoon ground coriander
- 1/ 2 teaspoon turmeric
- 1/ 4 teaspoon garam masala, up to 1/2 teaspoon
- 1/ 2 teaspoon red chili powder
- 1/ 2 teaspoon kashmiri chili
- cilantro, for garnish
Toast peanuts on a pan with a little oil until crisp and golden. Set them aside.
Add avocado oil or another neutral oil to a medium pan over medium heat. Add mustard seeds. When they start to crackle, add a pinch of hing. Let it bloom for 30 seconds.
Add chana dal and fry until golden-brown, so about 2-3 minutes.
Add onion. Cook for about 5 minutes or until translucent. Add garlic and ginger. Cook for about 2 minutes or until the raw smell fades.
Add the diced tomato, tomato paste, and salt to taste to help the tomato juices evaporate. Cook until the tomato juices substantially reduce.
Add all the ground spices and gently stir into the tomatoes. Add the cooled rice and stir for a few minutes. Taste and adjust for salt. Serve with peanuts and cilantro.