Peanut rice recipe

INGREDIENTS:

1. Rice - 3/4 cup
2. -- Dry roast and powder --
   1. Blanched peanuts - 1/2 cup
   2. Sesame seed - 1 teaspoon (tsp.)
   3. Black gram (optional) - 1 teaspoon (tsp.)
   4. Dry chili - 4
   5. Shredded coconut - 2 tablespoon (tbsp.)
   6. Curry leaf - 2 sprig
   7. Black pepper - 1/2 teaspoon (tsp.)
3. -- For Tempering --
   1. Sesame oil - 1 tablespoon (tbsp.)
   2. Mustard seed - 1/4 teaspoon (tsp.)
   3. Cumin seed - 1/4 teaspoon (tsp.)
   4. Split black gram - 1/4 teaspoon (tsp.)
   5. Split bengal gram - 1/4 teaspoon (tsp.)
   6. Asafoetida powder - a pinch
   7. Curry leaf - a sprig
   8. Salt - as needed
   9. Turmeric powder - a pinch

PREPARATION:

1. Cook the rice (should not stick together).
2. Roast the blanched peanuts and keep it aside.
3. In a pan dry roast dry chili, black pepper, sesame seed, black gram and keep them aside. In the same pan roast the coconut, curry leaves and keep it aside.
4. In a mixer or blender grind coconut, dry chili mixture to a powder; to that add roasted peanuts and grind coarsely.
5. In pan heat oil for tempering. Now add mustard seeds, cumin seeds, black gram, bengal gram, Asafoetida powder, curry leaves. Once the mustard seeds stop splattering add salt, turmeric powder and sauté for couple of seconds.
6. Now add the cooked rice, powdered peanut. Mix and cook this in low heat for 2 minutes and serve.

NOTES: