From 6 Bittersweets (Guest Post by Sala of Veggie Belly)
Serves about 2
1/2 tsp PLUS 1 Tbsp vegetable oil
2 Tbsp cashewnuts pieces
1/4 tsp black mustard seeds
1 Tbsp chana dal
1/8 tsp asafoetida [hing]
1 dry red chili
4 curry leaves
1 cup fresh shredded coconut, available frozen in Indian and Asian stores
2 cups cooked long grain rice
Heat 1/2 teaspoon oil in a wok. Add the cashewnuts pieces and sauté them on low heat till they are golden. Removed the roasted cashewnuts and set aside.
In the same wok, heat 1 tablespoon oil. When the oil is hot, add the black mustard seeds. When they start to pop, add the chana dal. Sauté on low heat till the chana dal is golden, about 2 minutes. Then add asafetida, red chili and curry leaves. Stir till the red chili darkens a bit, about 1 minute.
Add the shredded coconut. Cook on medium-low heat, stirring often till the coconut starts to turn color and gets a little dry.
Now add the cooked rice and salt and toss well.
Serve hot, garnishes with the roasted cashews.