Flattened Rice
Pilaf
by Anand Lila devi dasi
Ingredients
•Flattened rice, thick type
(poha)..............................2 C
•Yogurt.....................................................................1
C
•Ghee/oil.................................................................2
Tbsp
•Black mustard
seeds................................................1 Tsp
•Cumin
seeds............................................................1
Tsp
•Yellow asafetida
powder........................................½ Tsp
•Chana
dal...............................................................2
Tsp
•Urad
dal.................................................................1
Tsp
•Peanuts...................................................................½
C
•Coconut
grated.......................................................¼
C
•Fresh curry
leaves....................................................8-10
•Ginger finely
grated................................................1 Tbsp
•Green
chilies...........................................................2
•Tomatoes
chopped..................................................3
big
•Turmeric
powder.....................................................½
Tsp
•Sambar
powder......................................................1
Tsp
•Salt..........................................................................1½
Tsp
•Chopped fresh coriander leaves..............................2
Tbsp
•Cucumber peeled and
•Diced into 1cm
cubes..............................................½
Preparation :
Flattened Rice Pilaf
1) Wash the flat rice in water and drain. Combine it with the
yogurt and
keep aside for 10-15 minutes.
2) Heat the ghee/oil in a pan over moderate heat, Add mustard
seeds and
when they crackle and pop, drop in the cumin, stir until they
darken a few
shades.
3) Now add asafetida, chana dal, urad dal and peanuts and fry
them until
golden. Add coconut, curry leaves, ginger, chilies and sauté
for a while.
Add the tomatoes and stirring often; cook until the tomatoes
turn pulpy.
Add the turmeric, sambar powder, salt and cook for another 2-3
minutes.
Stir in the flat rice, gently toss, cover and cook over low
heat for 10
minutes. Garnish with coriander leaves and cucumber.
Serves:
Four-Five
