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Author Notes: Rice is one of the most common leftover in our refrigerators; this dish is a beautiful, fresh, herby celebration of left over rice with another staple of our fridges - fragrant, aromatic curry leaves. —Dhanya Samuel
For the rice
- 6 cups leftover white rice
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (vigna mungo/dehusked black gram)
- 1/2 teaspoon chana dal (split bengal gram)
- 1/2 teaspoon cumin/jeera seeds
- 2 red whole dry chillies for tempering
- 1/2 teaspoon turmeric powder
- Cashew nuts roasted for garnishing
- to taste Salt
- 2 tablespoons sesame oil ( this oil makes a great difference to the taste )
- 1 tablespoon vegetable oil
Curry leaf spice blend
- 1 1/2 cups washed curry leaves firmly packed
- 8 whole red chillies
- 1 teaspoon pepper corns
- 1 teaspoon coriander seeds
- 1 teaspoon fenugreek seeds
- a small marble Tamarind
- a pinch Asafoetida/hing powder
- Heat 1 tbsp vegetable oil and roast the curry leaves till dry and lightly crisped up; remember to do this on low heat or the leaves will burn.
- Cool the leaves and grind with the rest of the ingredients under spice blend. It might get a little pasty due to the tamarind; just add a few drops of water which will help bring all the ingredients together.
- In a wok or large pan, heat mustard oil, crackle the mustard seeds and then add the lentils, dry red chilli, cumin, cashewnuts and turmeric. Add the ground curry leaf spice blend and mix well for a minute. (If you prefer less heat, add only half of the curry leaf spice mixture).
- Add the rice and stir through till well mixed.
- Serve hot with raita/yoghurt dip