Ingredients
- Cooked rice - 1 + 1/2 cup
- Betal leaves - 3 chopped
- Ghee - 1/2 tsp
- Garlic - 3 finely chopped
- Turmeric powder - 1/8 tsp
- Pepper cumin powder - 1/4 tsp
- Salt - as needed
- Hing - generous pinch
- To roast and grind:
- Sesame seed - 1/2 tsp
- Coriander seeds - 1/2 tsp
- Peanut - 4 or 5
- Fennel seeds - 1/4 tsp
- Urad dal - 1/2 tsp
- Curry leaves - 4 or 5
- To temper :
- Mustard seeds - 1/4 tsp
- Peanuts - 1 tbsp
- Cashew - 1 tbsp
- Urad dal - 1/2 tsp
- Channa dal - 1/2 tbsp
Instructions
- Cook rice fluffy and cool it
- Add all the ingredients under “to roast and grind” one by one and mix well
- Cook till the dal turns golden brown and sesame seeds pops
- Let them cool down
- Grind into a coarse powder
- In the same pan add oil and when oil is hot add mustard seeds and let it splutter
- Add urad dal, Channa dal, red Chilli, curry leaves, peanuts and cashew; mix everything well
- After the dal and cashew turns golden brown
- Add garlic and saute
- Sprinkle generous pinch of turmeric powder and sauté till the garlic is roasted
- Add pepper - cumin powder , ground powder and betal leaves; mix well
- Turn down the stove to low flame and sauté for a minute
- Add rice, hing, salt and ghee; mix everything well and switch off
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Notes
- Betel leaves can be ground with other sautéd spices and cooked for a minute
- Always add 3/4 th quantity of the rice and mix well . Add remaining rice little by little after checking the flavour
- Pepper and cumin can be sautéd and grounded along with other spices
- Avoid overcooking betel leaves as it will turn bitter
- Leftover rice can be used for making betel leaves rice
- Add hing while tempering. I forgot to add so I added towards the end
- Avoid tempering with Channa dal
- Don’t use any kind of nuts for tempering
- Use pepper spice and avoid green/red Chilli
- Avoid using leftover rice
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