I loved the addition of soaked dals to the tempering, I think it made the dals nice and crunchy when sauteed. I used coconut oil to enhance the coconut flavor, but ghee or regular cooking oil can also be used.
Ingredients: Serves 4
Rice - 2cups
Fresh grated coconut - 1/4cup
Roasted Peanuts - 1/4cup
Cilantro - 1/4cup, finely chopped
For Tempering: Chana dal - 1tbsp Urad dal - 1tbsp Mustard seeds - 1tsp Curry leaves - 10 Red Chilies - 2 Green chilies - 2~3, finely chopped
Method:
- Wash and soak the rice for at least 30 minutes. Soak the dals separately for 30 minutes.
- Pressure cook the rice with some salt. Alternately rice can be boiled in a big pot of water with salt. Drain the water.
- Heat 3tbsp coconut oil in a small pan, add mustard seeds, soaked dals, green chili, red chili and curry leaves. Once the seeds start to splutter, add the tempering to rice.
- Add peanuts, grated coconut and chopped cilantro. Mix well and serve with Sri Lankan Curry.
