Coconut Brown Rice
A nutty, earthy South Indian classic using brown basmati and toasted dal
Why This Recipe Works
This South Indian classic uses toasted lentils and fresh coconut to transform plain rice into a fragrant, textured side dish. Using brown basmati adds a hearty nuttiness that stands up beautifully to the tempering of toasted spices and curry leaves.
Instructions
Heat the oil in a wide pan over medium heat. Add the chana dal and urad dal and toast until they start to turn light brown, about 1 minute.
Stir in the mustard seeds and red chilies and continue to cook until the mustard seeds start to pop and crackle.
Lower the heat to medium-low and add the asafetida, curry leaves, cashews, and grated coconut. Stir until the mixture is toasty and fragrant, about 2 minutes.
Add the rice and continue to stir until fully heated through and well combined, about 2 minutes. If the rice becomes too dry, add water one tablespoon at a time to help it loosen.
Season with salt to taste and serve warm.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
