Curry leaves rice

Ingredients

• Basmati Rice - 2 cups
• Turmeric Powder - a pinch
• Salt - as needed    
• Coconut - 2 tbsp
• Peppercorns - 5
• Dry Red Chillies - 5
• Garlic - 1 clove
• Channa Dal - 1 tbsp
• Urad Dal - 2 tbsp
• Curry Leaves - about 1 cup packed
• Sesame Oil - 2 tbsp 
• Mustard seeds - 1 tsp
• Asaefoetida - a pinch

Method

1. Cook the rice with required salt and a pinch of turmeric powder and keep aside.
2. Dry roast the dals, garlic, peppercorns, dry red chilies and coconut till it turns golden brown. Roast it in low flame to prevent it from getting burnt.
3. Add the curry leaves and toss everything on low flame till the leaves turn crisp. The whole roasting process should take about 12 minutes. Switch off and cool everything.
4. Grind everything to a coarse powder and keep aside.
5. Heat oil in a wok and do the tempering with mustard seeds and Asafoetida.
6. Add the cooked rice and the ground curry leaf powder. Switch off.
7. Toss till everything comes together. Check for seasonings and add salt if needed