Peanut & Vegetable Rice

Recipe by Cook's Hideout

Blogging Marathon# 45: Week 3/ Day 1 Theme: Kid's Delight -- Nuts & Legumes for Kid's Lunchbox Dish: Kashmiri Tikka Masala We are starting our 3rd week of Blogging marathon today and my theme for this week is 'Nuts & Legumes for Kid's Lunchboxes' for Kid's Delight event being hosted this month by Valli. Valli wants all of us to rake our brians and come up with dishes made with nuts and legumes that are kid friendly and can be packed in their lunchboxes. I think I speak for most of the moms out there that it is a real...

Ingredients

• 2 cups Rice (- cooked and cooled)
• 1 tbsp Peanuts
• 1 cup (1.25l) fish stock (Mixed Vegetables - (a combination of carrot, green beans, green peas etc))
• 1 onion (- small, finely chopped)
• 2 chilies (Green - slit (optional))
• 1 tsp chana dal
• 1 tsp Urad dal
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• (1.25l) fish stock
• 8 ~ 10 Curry leaves
• to taste Salt
• 3 tbsp Peanuts
• 1 tbsp sesame seeds
• 2 red chili ((add more for spicier masala) Dry)
• 2 ~ 3 cloves Garlic

Method

1. Make the Peanut-Sesame spice powder: Dry roast peanuts, sesame seeds, dry red chilies and garlic cloves until golden. Cool slightly and grind to a coarse powder.
2. Heat 1tbsp oil in a pan, add chana dal, urad dal, peanuts, mustard seeds, cumin seeds and curry leaves; once the seeds start to splutter and dals turn golden, add the onions and fry till they turn translucent.
3. Next add green chilies and the mixed vegetables. Mix well, cover and cook till the veggies are tender. You can precook the veggies before adding here which will expedite the cooking process. I used frozen mixed vegetables, so it took no time for them to cook.
4. Once the veggies are tender, add turmeric and the peanut spice powder, mix well. Add cooked rice and mix until well combined. Serve hot!!!

View the recipe instructions at Cook's Hideout