Coconut Rice with Lentils and Cashews

By Gothelp

Ingredients

• 1/2 lb. basmati rice
• 1 tablespoon vegetable oil
• 1 teaspoon stone ground mustard
• 1 teaspoon urad dhal or brown lentils
• 1 tablespoon red pepper flakes
• 1 tablespoon madras curry powder
• 2 ounces fresh coconut, grated
• 1 ounce unsalted roasted cashews
• salt and pepper

Details

Adapted from trinigourmet.com

Preparation

Step 1

1. Put the rice in a sieve and rinse under cold running water until the water runs clear.
2. Bring 2 cups lightly salted water to the boil in a large pan.
3. Add the rice, bring back to the boil and cook for 20 minutes.
4. Drain and return to the pan, then cover with a tight-fitting lid.
5. In a small pan, heat the oil, add the mustard seeds and cook for 1 minute until the seeds start to pop.
6. Add the lentils, red pepper flakes and curry powder and cook for 2-3 minutes, stirring frequently, until the lentils are golden.
7. Stir in the coconut and cook over a low heat for 3-4 minutes, stirring occasionally.
8. Toss with the rice and nuts and spoon into a warmed serving dish.
9. Garnish with red pepper flakes