Mint Coriander Rice

Preparation:15 mins
Cook: 12 mins
Total Time: 27 mins
Servings: Makes 3 to 4 servings

Ingredients

1 tbsp oil
15 cashewnuts (kaju)
2 cups chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
10 chopped curry leaves (kadi patta)
1 tbsp tamarind (imli) pulp
4 green chillies
3 tbsp grated coconut
2 tsp cumin seeds (jeera)
1 tsp jaggery (gur) (optional)
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
1 cup boiled kabuli chana (white chick peas)
salt to taste
2 1/2 cups steamed rice (chawal)

Method

Heat 1 tsp of oil in a pan, add the cashewnuts and fry them till they turn light golden brown in colour. Keep aside.In the same pan, heat 1/2 tsp oil and add the mint leaves, coriander and curry leaves and saute till they wilt.Remove from the flame and keep aside to cool.Blend the fried leaves along with coconut, tamarind pulp, half of the fried cashews, half of cumin seeds, jaggery (if using), green chillies and salt and blend in a mixer into smooth paste using sufficient water.Heat the remaining oil in a pan, add the turmeric powder, asafoetida and the remaining cumin seeds.When the seeds crackle, add the chana, cashew, salt and the grounded paste, mix well and saute on a slow flame for 5 to 7 minutes.Add few tbsp of water if necessary.Remove from the flame and add the steamed rice and mix well.Serve hot.