Indian-Style Coconut Rice [Nariyal Chawal]
Comments:	A great way to use left-over rice. Cooking time : approximately 8 minutes Black gram : these are the standard khaki-colored lentils. Bengal gram : these are more rust-colored than black, and have a nutty flavor [substitutes : chickpeas]. Asafoetida or asafetida is also known as devil's dung, stinking gum, asant, food of the gods and giant fennel.
Servings:	4

4 tablespoons [60 g] butter or ghee [clarified butter] 1 teaspoon [5 mL] mustard seeds 2 teaspoons [10 mL] split black gram [brown lentil] 2 teaspoons [10 mL] split bengal gram [black chickpeas] 2 red chiles, seeded then chopped 1/2 teaspoon [2.5 mL] asafoetida 4 green chiles, seeded then chopped A few curry leaves 2 cups [500 mL] grated coconut 4 cups [1 L] cooked long grain white rice [called 'Basmati' in India] Salt, to taste A handful fried chopped cashews, to garnish

Heat butter or ghee over medium heat int o a large heavy-bottomed casserole for about 2 minutes. Add mustard seeds and fry until they splutter. Add black and bengal grams, chopped red chiles, asafoetida and fry for a few seconds, until grams turn light brown. Add chopped green chiles, curry leaves and grated coconut. Saute over medium-low heat for about 4 minutes, until coconut is light brown in color. Add the rice and salt to the coconut mixture; mix well. Heat over low heat for approximately 2 minutes, until rice is flavored with the coconut mixture. Serve, garnished with fried chopped cashews.