Peanut Rice Recipe (South Indian Style)

Cooking rice

1. Rinse the rice a couple of times in water and then soak in enough water for 20 to 30 minutes. If using brown rice, then soak for about 30 to 45 minutes.
2. Later drain all the water and add the rice in a 3 litre pressure cooker. Also add ½ teaspoon salt or add as required.
3. Add 1.75 to 2 cups water or add as required for regular white rice. If using hand pounded rice then add 2.25 to 2.5 cups water. If using brown rice, then add 3 cups water. 
4. For white rice, pressure cook for 1 to 2 whistles on medium flame. For hand pounded rice, pressure cook for 4 to 5 whistles and for brown rice pressure cook for 8 to 9 whistles on medium heat.
5. When the pressure settles down on its own, remove the lid.
6. Take the rice in a large bowl or plate and let the rice grains cool down completely. If there are lumps in the rice, then break the lumps.

Making peanut rice

1. Heat a small frying pan. Keep the heat to medium-low. Add the peanuts.
2. Stirring often begin to roast the peanuts.
3. Roast till the peanuts become crunchy and crisp. You will see some blisters and black spots on the peanuts.
4. Remove the roasted peanuts in a plate and keep aside.
5. In the same pan, then add chana dal.
6. Stirring continuously roast chana dal on a low heat till they change color and become golden. They will also become fragrant. Remove and keep aside.
7. In the same pan add urad dal.
8. Stirring continuously roast urad dal on a low heat till the lentils become golden and aromatic.
9. Keeping the heat to a low, add the dry red chilies and the desiccated coconut.
10. Mix and continue to roast stirring continuously.
11. Roast coconut till it is light golden.
12. Now turn off the heat and add ¼ teaspoon turmeric powder and white sesame seeds. Sesame seeds can be skipped.
13. Mix well. Keep this mixture in the pan till it cools down.
14. Take the above roasted spices, urad lentils and coconut mixture in a small grinder jar. Also add the roasted chana dal.
15. Grind in small seconds to a coarse mixture. You can even use pulse option of the mixer-grinder and pulse at intervals of 3 to 4 seconds.
16. Then add the roasted peanuts.
17. Using the pulse option for some seconds, grind to a semi-fine powder. Do not grind too much as then peanuts will release their oil.
18. Add the ground peanut powder to the cooked rice. Add more salt as per taste and mix very well.

Making tempering

1. Heat 1 tablespoon sesame oil (gingelly oil) in a small pan. Add ½ teaspoon mustard seeds.
2. Let them crackle on medium-low heat.
3. When the mustard seeds crackle, then add 8 to 10 curry leaves and 1 pinch of asafoetida (hing). Turn off the heat and stir to mix.
4. Add all the tempered ingredients in the peanut rice mixture. Mix again.
5. Serve Peanut Rice as a main course or as a side dish. You can also serve it with a side of plain curd (yogurt) or raita.