1/4 cup grated amla (indian gooseberries)
2 cups cooked long grained rice (basmati)
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
2 tsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
6 curry leaves (kadi patta)
2 whole dry kashmiri red chillies , broken into pieces
1 tbsp raw peanuts
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
salt to taste
- Heat the oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, curry leaves, dry red chillies, raw peanuts and asafoetida and sauté on a medium flame for 1 to 2 minutes.
- Add the turmeric powder and sauté on a medium flame for a few seconds.
- Add the amla, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the rice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.