1. Grind the roasted channa dal in a spice grinder until it is a fine powder – you may need to do this in two or three batches. 2. Dry roast the cumin seeds in a cast iron skillet or any heavy pan until it is fragrant – about 3 – 5 minutes – watch it don’t let it burn. 3. Put 2 cups of the coconut powder in a food processor; add the channa dal powder, the salt, cumin seeds and the chili – then process until it is a nice powdery consistency. 4. Place in a bowl and add the remaining unprocessed 2 cups of coconut powder – stir to combine. 5. Store in an air-tight container. 6. Prepare the rice by rinsing the rice in hot water – drain then place in a pot with the 4 cups of water. 7. Bring to a boil, and then cover with a tight-fitting lid and simmer over very low heat until the water is absorbed. 8. Uncover and fluff with a fork, then cover and cook for about 5 minutes longer. 9. Toss the butter with the rice until it is melted through, then add about 1/2 cup coconut powder and toss until it is completely combined. I usually add an additional 1/2 cup of powder and about 2 more tablespoons of butter. You can adjust to suit your tastes. 10. Serve! ---------------------------------------------------------------------------
Nutrition
Ingredients
