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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Heat the coconut oil and ghee together in a large skillet over medium heat; fry the cashews in the hot mixture until golden brown. Remove the cashews using a slotted spoon to a bowl; set aside. Add the red chile peppers, urad dal, chana dal, mustard seeds, and cumin seeds to the remaining oil. When the seeds begin to splutter, add the coconut, green chile peppers, curry leaves, and asafoetida powder; cook together for 1 minute before adding the rice. Season with salt. Stir the mixture, breaking the rice apart into individual grains with the back of the spoon; cook and stir until the rice is thoroughly reheated, 8 to 10 minutes. Garnish with the cashews and sesame seeds. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut oil	2	tablespoons		242.62400000000002	0.0	0.0	26.9443
ghee butter	2	tablespoons	clarified	-	-	-	-
cashew	1/4	cup		-	-	-	-
red chile pepper	3			3.75	0.8259	0.1753	0.0412
black	2	tablespoons	skinned split	8.82	2.1532	0.196	0.0574
bengal	1	tablespoon	split	47.25	7.8688	2.5588	0.755
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
coconut	1	cup	grated	387.6	44.0725	2.6605	23.7915
green chile pepper lengthwise	4	halved		-	-	-	-
curry leaf	2	sprigs		-	-	-	-
asafoetida powder	1/4	teaspoon		-	-	-	-
cold white rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003
salt	to taste			-	-	-	-
sesame seed	2	tablespoons	toasted	171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.