South Indian Tava Rice

• Produce

  • 1/4 tsp Asafoetida
  • 2 tbsp Peanuts, roasted

• Pasta & Grains

  • 2 1/2 cups Rice, cooked

• Baking & Spices

  • 1 tsp Mustard seeds
  • 1 Salt
  • 2 tbsp Sesame seeds, roasted
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Frozen

  • 4 Curry

• Other

  • 3 Whole dry kashmiri dry red chillies , broken into pieces
  • 1 tsp Urad dal (split black lentils

Found on tarladalal.com

Description

Ingredients

• 2 1/2 cups cooked rice (chawal)
• 2 tbsp oil
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp urad dal (split black lentils)
• 1/4 tsp asafoetida (hing)
• 4 to 5 curry leaves (kadi patta)
• 3 whole dry kashmiri dry red chillies , broken into pieces
• 1/4 tsp turmeric powder (haldi)
• salt to taste
• 2 tbsp roasted peanuts
• 2 tbsp roasted sesame seeds (til)

Directions

• Heat the oil in a non-stick kadhai and add the mustard seeds and urad dal.When the seeds crackle, add the asafoetida, curry leaves and red chillies and sauté on a medium flame for 1 minute.Add the rice, turmeric powder, peanut-sesame powder and salt, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.Serve hot.