Nut-tiness!
If you have leftover rice, and some grated coconut then it cannot get tastier than this!
Ingredients
Instructions
  1. In a pan, add 1 tsp of oil or ghee and temper the seeds.
  2. Once they pop, add the black gram, bengal gram (drained), red chillies, cashews curry leaves and adafoetida.
  3. Once you see the lentils have turned brown and the cashews are roasted, add the grated coconut and stir for 5 to 10 minutes or until the coconut turns slight reddish brown.
  4. Now you add the cooked rice and stir well.
  5. Serve with pappad or roasted potatoes.