Coconut Rice made the south Indian way! This easy rice dish is lightly spiced and is perfect for those busy days when you are looking for a quick meal. Vegan and gluten-free.
Soak the urad and chana dal for 15 minutes. Drain and set aside.
Heat oil in a wok/pan on medium heat. Once oil is hot, add mustard seeds let it crackle.
Add ginger and green chili and cook till ginger starts changing it's color to golden brown. You may also add a pinch of hing (asafetida) at this point.
Then add the cashews, urad dal, chana dal and cook till they turn golden brown.
Also add the curry leaves and mix.
Add the freshly grated coconut and mix. Cook the coconut for a minute or two.
Finally add the cooked rice, also add the salt and mix everything together and remove pan from heat.
Serve the coconut rice with any curry, yogurt or pickle.