Peanut Rice

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

2. 2

   Boil peanuts: Wash 1 cup raw peanuts. Pressure cook with half cup water and salt for 4 whistles until tender. Drain.

3. 3

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida. Fry 30 seconds.

5. 5

   Add cooked peanuts: Add drained cooked peanuts to the tempering. Toss and fry 3-4 minutes.

6. 6

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 2 minutes.

7. 7

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

8. 8

   Mix evenly: Fold until rice is coated with peanuts and spiced oil throughout.

9. 9

   Season: Adjust salt and add 1 tsp sesame oil for flavour.

10. 10

    Serve: Peanut rice is a satisfying and protein-rich lunch. Serve with papad and pickle.