Quick Curry leaves Rice

Ingredients:

• 1 cup cooked rice
• salt
• To roast:
• A handful of fresh curry leaves
• 2 red chillies
• 1 tablespoon Channa dal
• 1 teaspoon Urad dhal
• ¼ teaspoon black pepper
• ¼ teaspoon asafetida powder
• 1 tablespoon coconut (optional)
• For seasoning:
• 5 cashew nuts broken into small bits
• 1/2 sp mustard seeds
• 1 sp udad dal
• 1/2 sp channa dal
• 2 tablespoon oil
• Few curry leaves

Method:

• In a kadai, put 1/2 sp oil and roast Channa dhal, urad dhal, red chillies, black pepper and asafetida.
• Now add the curry leaves and coconut and fry for a while on low flame.
• Let it cool. Then Grind this to a powder.
• In a kadai put the remaining oil and when it is hot add the mustard seeds.
• When it pops up, add cashew nuts and curry leaves and then add the cooked rice. Keep the flame low.
• Add curry leaves powder along with salt to the rice and mix well.
• Very good for lunch box.

Notes:

• You can avoid coconut if you do not want. But adding coconut will improve the taste and reduce hotness. Instead of oil, you can use ghee also.
• You can also use dried curry leaves for this.