Sri Lankan Coconut Rice

This Sri Lankan coconut rice is a tasty accompaniment not only to the Sri Lankan vegetable curry but also to any spicy curry. Fresh grated coconut is added to cooked rice along with fried peanuts and a flavorful tempering.

I loved the addition of soaked dals to the tempering, I think it made the dals nice and crunchy when sauteed. I used coconut oil to enhance the coconut flavor, but ghee or regular cooking oil can also be used.

Ingredients: Serves 4

Rice - 2cups

Fresh grated coconut - 1/4cup

Roasted Peanuts - 1/4cup

Cilantro - 1/4cup, finely chopped

For Tempering:

Chana dal - 1tbsp

Urad dal - 1tbsp

Mustard seeds - 1tsp

Curry leaves - 10

Red Chilies - 2

Green chilies - 2~3, finely chopped

Method:

• Wash and soak the rice for at least 30 minutes. Soak the dals separately for 30 minutes.
• Pressure cook the rice with some salt. Alternately rice can be boiled in a big pot of water with salt. Drain the water.
• Heat 3tbsp coconut oil in a small pan, add mustard seeds, soaked dals, green chili, red chili and curry leaves. Once the seeds start to splutter, add the tempering to rice.
• Add peanuts, grated coconut and chopped cilantro. Mix well and serve with Sri Lankan Curry.