Coconut Rice (indian)

Ingredients

• 2 teaspoons oil
• 1 teaspoon black mustard seed
• ½ cup frozen grated coconut
• 2 dry red chiles
• 7–10 curry leaves
• 1 teaspoon chana dhal
• to taste a few cashews
• 5–7 cups cooled white long-grain rice

Steps

1. Heat the oil with the mustard seeds in a covered sauté pan.
2. When the mustard seeds have finished popping, add everything but the rice, and lightly toast in the oil until golden.
3. Add the seasonings to the cooked rice.
4. Mix well.
5. Serve.