Coriander Rice

Soak the basmati rice in some water for 20 minutes, drain and rinse. Cook in 960ml of boiling water with 1 teaspoon sea salt until absorbed and just cooked – the grains should be firm.

For the coriander paste, grind all the ingredients together with little water.

Heat the oil for tempering and roast the chana dal and urad dal until golden brown. Add the curry leaves and asafoetida and mix well. Now add the ground coriander paste and blend well adding enough salt. Throw in the green peas and let it simmer for 2-3 minutes. Switch off the heat and mix in the rice while the paste is still hot.

Garnish with cashew nuts and chopped coriander leaves.

Ingredients

  • 480g Basmati rice
  • 60g Green peas
  • 1 level teaspoon sea salt

For the Coriander Paste:

  • 240g Fresh coriander leaves
  • 1 medium onion, chopped
  • 1-2 Green chillies

For Tempering:

  • 2 teaspoons sunflower oil
  • 1 teaspoon Chana dal
  • ½ teaspoon urid dal
  • ¼ teaspoon asafoetida

A few Curry leaves

For Garnish:

  • 1 tablespoon Roasted cashew nuts
  • 1 tablespoon chopped coriander