20-Minute Coconut Rice (South Indian-Style)
This vegan South-Indian style coconut rice recipe comes together in less than 20 minutes and makes the perfect meal for those busy days. It's also great to pack in your lunchbox.
Servings: 3
Ingredients
- 2 teaspoons urad dal soaked for 15 minutes
- 2 teaspoons chana dal soaked for 15 minutes
- 1 & ½ tablespoons oil I used avocado oil
- ½ teaspoon mustard seeds
- pinch hing optional, also known as asafetida
- 1 teaspoon chopped ginger
- 1-2 green chili finely chopped, adjust to taste
- 15 cashews whole, unroasted
- 6-7 curry leaves
- ¾ cup freshly grated coconut
- 3-4 cups cooked rice I used basmati rice
- salt to taste
Instructions
- Soak 2 teaspoons each of urad and chana dal for 15 minutes in enough water in a small bowl. Then drain the water and set the dal aside.
- Heat 1 tablespoon of oil in a pan on medium heat. Once hot, add ½ teaspoon of mustard seeds and let them crackle. Then add pinch of hing (optional) and stir.
- Then add 1 teaspoon chopped ginger and 1 to 2 chopped green chilies. Cook until the ginger starts changing color. Add 15 whole raw cashews, the soaked & drained chana and urad dal and 6 to 7 curry leaves. Cook until the cashews and the dals starts turning light golden brown in a color. This takes around 1 minute.
- Now, add ¾ cup of freshly shredded coconut (or use frozen coconut) and stir well. Cook for 1 minute.
- Toss in 3 to 4 cups of cooked rice and mix well very until everything is well combined and the rice is heated through. Serve coconut rice with pickle and enjoy.
Nutrition
Calories: 477kcal | Carbohydrates: 56g | Protein: 8g | Fat: 24g | Saturated Fat: 18g | Sodium: 61mg | Potassium: 251mg | Fiber: 6g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 42.2mg | Calcium: 30mg | Iron: 2mg