How to make comforting Curry Leaves Rice for summer lunch

Curry Leaves Rice makes for a comforting and flavourful summer lunch option. Filled with the goodness and aroma of curry leaves, this one-pot dish can be made in less then 20 minutes and makes for a filling meal. Take a look at the simplest recipe.

2 cups cooked rice, 1 cup fresh curry leaves, 1 tbsp oil, 1 tsp mustard seeds, 1 tbsp chana dal, 1 tbsp urad dal, 2–3 dried red chilies, 1 tbsp sesame seeds, 2 tbsp roasted peanuts, ¼ tsp asafoetida, and salt to taste

To begin with, dry roast the sesame seeds and set aside.

In the same pan, add a few drops of oil and sauté the curry leaves until crisp. Let them cool.

Grind the roasted curry leaves, sesame seeds, red chilies, and a little salt into a coarse powder.

Add some more oil to the same pan, heat it and add mustard seeds. When they splutter, add chana dal, urad dal, peanuts, and hing. Fry until golden.

Add the cooked rice and the prepared curry leaf powder. Mix gently and cook on a low flame for 5 minutes.

Add salt and cook for another 2–3 minutes on low heat.

Once done, serve hot with yogurt, pickle, or papad on the side.