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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind the roasted channa dal in a spice grinder until it is a fine powder – you may need to do this in two or three batches. | 2. Dry roast the cumin seeds in a cast iron skillet or any heavy pan until it is fragrant – about 3 – 5 minutes – watch it don’t let it burn. | 3. Put 2 cups of the coconut powder in a food processor; add the channa dal powder, the salt, cumin seeds and the chili – then process until it is a nice powdery consistency. | 4. Place in a bowl and add the remaining unprocessed 2 cups of coconut powder – stir to combine. | 5. Store in an air-tight container. | 6. Prepare the rice by rinsing the rice in hot water – drain then place in a pot with the 4 cups of water. | 7. Bring to a boil, and then cover with a tight-fitting lid and simmer over very low heat until the water is absorbed. | 8. Uncover and fluff with a fork, then cover and cook for about 5 minutes longer. | 9. Toss the butter with the rice until it is melted through, then add about 1/2 cup coconut powder and toss until it is completely combined. I usually add an additional 1/2 cup of powder and about 2 more tablespoons of butter. You can adjust to suit your tastes. | 10. Serve! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
channa dal	1	cup	roasted	-	-	-	-
coconut powder	4	cups		-	-	-	-
kosher salt	3	teaspoons		-	-	-	-
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
red chili powder	2	teaspoons		-	-	-	-
basmati rice	2	cups		-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8

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