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Pepper Rice

 INGREDIENTS:

  1. Pre-cooked Rice 2 cups
  2. Onion 1 large, finely chopped
  3. Garlic Cloves 8-10 minced
  4. Green Chilis 3-4 slit
  5. Curry Leaves 7-8
  6. Asafoetida (hing) a pinch
  7. Cashew Nuts 7-8 
  8. Peanuts 1/4 cup 
  9. Mustard Seeds 1 tsp
  10. Split Black Gram (Urad Dal) 1 tsp
  11. Split Bengal Gram (Chana Dal) 1 tsp
  12. Oil or Ghee 2 tbsp
  13. Salt to taste
  14. Black Peppercorns 1 tbsp
  15. Cumin Seeds 1 tsp


METHOD:

Serving Size: 4-5

Coarsely crush the peppercorns and cumin seeds, then keep them aside.

Heat oil or ghee in a pan. Add chana dal and urad dal, and saute for a few seconds. Add mustard seeds and let them splutter.

Add peanuts and cashews, and sauté until they turn golden brown.

Add a pinch of hing, garlic, onion, green chilis, and curry leaves. Sprinkle salt and 1 tsp of the prepared ground masala. Cook until the onions turn soft and translucent.

Add the pre-cooked rice to the pan. Sprinkle the remaining masala on top. 

Gently toss everything together so the rice is evenly coated with the masala and tempering.

Serve hot paired with curd chili, papad, and pickle.




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