Ingredients:
- 1 cup cooked rice (preferably cooled, leftover rice works well)
- 1/2 cup raw peanuts
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- A pinch of asafoetida (hing)
- 2-3 dried red chilies (adjust to taste)
- 1 sprig curry leaves
- Salt to taste
- Fresh coriander leaves, chopped (for garnish, optional)
- Lemon juice (optional, for extra tanginess)
Instructions:
- Roasting Peanuts:
- In a dry pan, roast the raw peanuts over medium heat until they turn golden brown. Stir frequently to ensure even roasting. This should take about 3-5 minutes.
- Once roasted, remove the peanuts from the pan and allow them to cool. Once cooled, remove the skins by rubbing the peanuts between your palms. Set them aside.
- Making Peanut Rice:
- Heat oil in a large pan or pot over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds, dried red chilies, and curry leaves. Sauté for a minute until the chilies become fragrant.
- Add asafoetida, turmeric powder, red chili powder, and garam masala. Mix well.
- Add the roasted peanuts and sauté for another 2-3 minutes, ensuring the peanuts are well-coated with the spices.
- Add the cooked rice to the pan. Gently mix everything together, taking care not to break the rice grains. Cook for an additional 4-5 minutes on low heat to allow the rice to absorb the flavors.
- Finishing Touch (Optional):
- If you prefer, you can squeeze some lemon juice over the peanut rice for extra tanginess. Mix well.
- Garnishing and Serving:
- Garnish the peanut rice with chopped fresh coriander leaves (if using).
- Serve hot on its own or with yogurt, raita, or a side salad.
Enjoy your wonderful Peanut Rice! It’s a satisfying and delicious meal option.