Peanut Rice

Ingredients

For Cooking Rice

• ▢1 cup rice
• ▢1.75 to 2 cups water or add as required
• ▢½ teaspoon salt or add as required

For Peanut Powder

• ▢½ cup peanuts
• ▢1 tablespoon chana dal (split and husked bengal gram)
• ▢1 tablespoon urad dal (split and husked black gram)
• ▢3 dry red chilies – broken and seeds removed (can use byadagi or kashmiri red chilies)
• ▢3 tablespoons desiccated coconut
• ▢¼ teaspoon turmeric powder
• ▢1 tablespoon white sesame seeds – optional

For Tempering Peanut Rice

• ▢1 tablespoon sesame oil ( or oil of your choice)
• ▢½ teaspoon mustard seeds
• ▢8 to 10 curry leaves
• ▢1 pinch asafoetida

Other Ingredient

• ▢salt as required, to be added later

Instructions

Cooking Rice

• Rinse 1 cup rice couple of times in water and then soak in enough water for 20 to 30 minutes.
• Later drain all the water and add the rice in a pressure cooker. Also add ½ teaspoon salt or add as required.
• Add 1.75 to 2 cups water or add as required for regular white rice.
• pressure cook the rice for 2 whistles on medium flame. When the pressure settles down on its own, remove the lid.
• Take the rice in a large bowl or plate and let the rice grains cool down completely. If there are lumps in the rice, then break the lumps.

Making Peanut Rice

• Heat a small pan. Keep the flame to a medium-low. Add ½ cup peanuts.
• Stirring often begin to roast the peanuts.
• Roast till the peanuts become crunchy and crisp. You will see some blisters and black spots on the peanuts.
• Remove the roasted peanuts in a plate and keep aside.
• In the same pan, then add 1 tablespoon chana dal.
• Stirring continuously roast chana dal on a low flame till they change color and become golden. They will also become aromatic. remove and keep aside.
• In the same pan add 1 tablespoon urad dal.
• Stirring continuously roast urad dal on a low flame till the lentils become golden and aromatic.
• Keeping the flame to a low, add 3 dry red chilies and 3 tablespoons desiccated coconut.
• Mix and continue to roast stirring continuously.
• Roast coconut till it is light golden.
• Now switch off flame and add ¼ teaspoon turmeric powder and 1 tablespoon white sesame seeds. Sesame seeds can be skipped.
• Mix well. Keep this mixture in the pan till it cools down.
• Take the above spices and coconut mixture in a small grinder jar. Also add roasted chana dal.
• Grind in small seconds to a coarse mixture. You can even use pulse option of the mixer-grinder and pulse at intervals of 3 to 4 seconds.
• Then add the roasted peanuts.
• Using the pulse option for some seconds, grind to a semi fine powder. Do not grind too much as then peanuts will release their oil.
• Add the ground peanut powder to the cooked rice. add more salt as per taste and mix very well.

Making Tempering For Peanut Rice

• Heat 1 tablespoon sesame oil in a small pan. Add ½ teaspoon mustard seeds.
• Let them crackle.
• When the mustard seeds crackle, then add 8 to 10 curry leaves and 1 pinch of asafoetida (hing). Switch off the flame and stir.
• Add all the tempered ingredients in the peanut rice mixture. mix again.
• Serve peanut rice as a main course or as a side dish.