Peanut Rice

Ingredients

• - 2 cups raw rice
• - roasted peanuts (as required)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp raw peanuts
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
2. Boil peanuts: Wash 1 cup raw peanuts. Pressure cook with half cup water and salt for 4 whistles until tender. Drain.
3. Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida. Fry 30 seconds.
5. Add cooked peanuts: Add drained cooked peanuts to the tempering. Toss and fry 3-4 minutes.
6. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 2 minutes.
7. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
8. Mix evenly: Fold until rice is coated with peanuts and spiced oil throughout.
9. Season: Adjust salt and add 1 tsp sesame oil for flavour.
10. Serve: Peanut rice is a satisfying and protein-rich lunch. Serve with papad and pickle.