South Indian Coconut Chutney Powder With Buttered Basmati Rice

• For the powder
• 1 cup dry roasted channa dal
• 4 cups dry coconut powder
• 3 teaspoons kosher salt
• 2 teaspoons whole cumin seeds
• 2 teaspoons indian red chili powder
• For the rice
• 2 cups basmati rice
• 4 cups water
• 4 tablespoons unsalted butter

1. Grind the roasted channa dal in a spice grinder until it is a fine powder - you may need to do this in two or three batches.
2. Dry roast the cumin seeds in a cast iron skillet or any heavy pan until it is fragrant - about 3 - 5 minutes - watch it don't let it burn.
3. Put 2 cups of the coconut powder in a food processor; add the channa dal powder, the salt, cumin seeds and the chili - then process until it is a nice powdery consistency.
4. Place in a bowl and add the remaining unprocessed 2 cups of coconut powder - stir to combine.
5. Store in an air-tight container.
6. Prepare the rice by rinsing the rice in hot water - drain then place in a pot with the 4 cups of water.
7. Bring to a boil, and then cover with a tight-fitting lid and simmer over very low heat until the water is absorbed.
8. Uncover and fluff with a fork, then cover and cook for about 5 minutes longer.
9. Toss the butter with the rice until it is melted through, then add about 1/2 cup coconut powder and toss until it is completely combined. I usually add an additional 1/2 cup of powder and about 2 more tablespoons of butter. You can adjust to suit your tastes.
10. Serve!

channa dal, coconut powder, kosher salt, cumin seeds, indian red chili powder, rice, basmati rice, water, unsalted butter

Taken from www.food.com/recipe/south-indian-coconut-chutney-powder-with-buttered-basmati-rice-114823 (may not work)