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
leftover white rice
urad dal (vigna mungo/dehusked black gram)
chana dal (split bengal gram)
red whole dry chillies for tempering
Cashew nuts roasted for garnishing
sesame oil ( this oil makes a great difference to the taste )
Curry leaf spice blend
1 1/2 cups
washed curry leaves firmly packed
whole red chillies
a small marble
In This Recipe
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).