Nariyalwale Chawal


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Nariyalwale Chawal, rice and creamy coconut milk make a unique combination and urad dal and moong dal tadka add to the taste and flavour.

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Rice and creamy coconut milk make a unique combination.

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Preparation Time : 
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Serves 4.
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Ingredients


1 1/4 cups long grained rice (basmati)
1 tbsp urad dal (split black lentils)
2 tbsp moong dal (split green gram)
6 red chillies
5 curry leaves (kadi patta)
2 tbsp salted peanuts, crushed lightly
2 1/2 cups (500 ml.) coconut milk
2 tbsp oil
salt to taste

For the garnish
1/4 cup grated coconut

Method
  1. Clean, wash and soak the rice for about 20 minutes. Drain and keep aside.
  2. Heat the oil in a pressure cooker. Add the urad dal and moong dal and fry for 2 minutes.
  3. Add the red chillies, curry leaves and peanuts and fry again for about 1 minute.
  4. Add the rice and saute for another 2 to 3 minutes.
  5. Add the coconut milk and salt and pressure cook for 2 whistles.
  6. Serve hot, garnished with the grated coconut.

Tips
  1. You can also garnish this dish with chopped onions and tomatoes.
RECIPE SOURCE : Roz ka KhanaBuy this cookbook
1 review received for Nariyalwale Chawal
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
loves cookingMay 06, 2014

It's a must try for all coconut lovers. Mildly spiced with a rich and delicate flavor of coconut. Have it with a spicy curry.

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Reviewed May 06, 2014by loves cooking

It's a must try for all coconut lovers. Mildly spiced with a rich and delicate flavor of coconut. Have it with a spicy curry.

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