Page 79 - UMass2018_CookBook
P. 79
Preparation (CONTINUED)
4. Heat 3 tablespoons of the oil in a medium skillet over medium heat. Add the peanuts and red chiles and cook until the peanuts are fried and the chiles are crisp. Add the split black gram, mustard seeds and fen- ugreek seeds and cook until the mustard seeds start sputtering. Remove the pan from the heat and stir in the asafoetida. Stir the mixture into the rice.
5. Heat the remaining 1 tablespoon oil over medium heat in the same skillet. Add the curry leaves and green chiles and cook until the chiles are half fried. Stir into the rice mixture. Season with salt to taste.
6. Serve the rice on its own or with plain yogurt, if desired.
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