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Recipe Card
ingredients
- 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
Method
Step 1
Toast peanuts on a pan with a little oil until crisp and golden. Set them aside.
Step 2
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.
Step 3
Add chana dal and fry until golden-brown, so about 2-3 minutes.
Step 4
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.
Step 5
Add the diced tomato, tomato paste, and salt to taste to help the tomato juices evaporate. Cook until the tomato juices substantially reduce.
Step 6
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.