Recipe courtesy of Trybe.
https://try.be/
Fragrant Vegan Coconut Rice
This is a simple recipe that is fresh and fragrant. The chickpeas are best not overcooked so that they have a bite. The coconut is mildly spiced, the chickpeas add a protein element and the cashews a lovely richness.
Serves 4
Prepartion Time : 40 mins- 3hrs (3 hrs,if you are using dried chickpeas and pre-soaking them for at least two hours before cooking them)
Cooking time : 10 mins
Ingredients needed
Cooked and cooled Basmati/other long grained rice -4 cups/300 gms
Fresh grated coconut -4 cup/300 gms
Cooked Brown Chickpeas/regular White Chickpeas - 1.5 cup/approx 110 gms
Coriander- 1 cup/50-75 gms
Roasted Cashews- 1 cup/75 gms
For the tempering
Oil - 1 tbsp
Mustard seeds -1 tsp
Skinless Split Black gram - 2 tbsp
Red chillies - 5 or 6
Green chillies - 3 or 4
Fresh Curry leaves - few springs
Salt to taste.
Method:
Step 1: Heat oil in a pan and add the mustard seeds. Once it crackles, add the skinless split black gram and the red chillies.
Step2: When you see the black gram change color slightly, add the green chillies, curry leaves and the cooked chickpeas.
Step 3: Keep sautéing this mixture actively without leaving it in the pan unattended for long as this may burn the chillies and the black gram. Once the gram gets golden brown color to them, lower the flame immediately and add the coconut.
Step4: Saute with the coconut for about a minute, making sure it gets coated with all the lovely flavoring you have just added. Do this untill you see a slight change in the color of the coconut. Its nice to get the toastiness of the coconut, but also to retain some of its freshness. So once you see a subtle diff in color and the coconut has lost a little of its moisture, turn off the flame. You do not want to brown the coconut. You want it to look a fresh white.
Step5: Once you take it off the flame, mix it well with the cooled rice and fluff it up. Add salt to taste. Add the roasted cashews in and some coriander to garnish.
Coconut rice is ready to serve. This is a very versatile recipe and works well with a gravy or with a simple Tomato Raita.I like to serve mine with some roasted potatoes in a tamarind sauce.