South Indian Coconut Chutney Powder With Buttered Basmati Rice

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 cup dry roasted channa dal
• 4 cups dry coconut powder
• 3 teaspoons kosher salt
• 2 teaspoons whole cumin seeds
• 2 teaspoons indian red chili powder
• 2 cups basmati rice
• 4 cups water
• 4 tablespoons unsalted butter

Recipe

• 1 grind the roasted channa dal in a spice grinder until it is a fine powder – you may need to do this in two or three batches.
• 2 dry roast the cumin seeds in a cast iron skillet or any heavy pan until it is fragrant – about 3 – 5 minutes – watch it don’t let it burn.
• 3 put 2 cups of the coconut powder in a food processor; add the channa dal powder, the salt, cumin seeds and the chili – then process until it is a nice powdery consistency.
• 4 place in a bowl and add the remaining unprocessed 2 cups of coconut powder – stir to combine.
• 5 store in an air-tight container.
• 6 prepare the rice by rinsing the rice in hot water – drain then place in a pot with the 4 cups of water.
• 7 bring to a boil, and then cover with a tight-fitting lid and simmer over very low heat until the water is absorbed.
• 8 uncover and fluff with a fork, then cover and cook for about 5 minutes longer.
• 9 toss the butter with the rice until it is melted through, then add about 1/2 cup coconut powder and toss until it is completely combined. i usually add an additional 1/2 cup of powder and about 2 more tablespoons of butter. you can adjust to suit your tastes.
• 10 serve!