I wanted to make coconut rice for the third day of navrathri, but I wanted it to be simple and be a complete meal because I was lazy to make a side dish. The coconut rice recipe I already had on the blog has some prior preparations needed which I was in no mood to do. I asked my mom for a quick recipe and she gave me this easy recipe to make.

I added some protein to the rice itself in the form of fresh pigeon peas and peanuts. It turned out to be a simple, filling and healthy meal. I love dishes that are simple and with not too many conflicting flavors. This coconut rice fits the bill because it is packed with coconut flavor in the form of coconut milk, grated coconut and coconut oil (use coconut oil, only if you like strong coconut flavor). 


Coconut Rice with Fresh Pigeon Peas
Coconut Rice with Fresh Pigeon Peas
Yum
Print Recipe
Servings Prep Time
34 serving 20 minutes
Cook Time
45 minutes
Servings Prep Time
34 serving 20 minutes
Cook Time
45 minutes
Coconut Rice with Fresh Pigeon Peas
Coconut Rice with Fresh Pigeon Peas
Yum
Print Recipe
Servings Prep Time
34 serving 20 minutes
Cook Time
45 minutes
Servings Prep Time
34 serving 20 minutes
Cook Time
45 minutes
Ingredients
  • 1 cup Rice (I used sona masoori rice or any long grain rice)
  • ½ cup Coconut milk
  • ½ cup Coconut Fresh
  • 2 Chilies Green
  • 1 cup Pigeon peas Fresh (I used frozen surti lilva, but green peas or other peas can also be used)
  • 2 Ginger " , grated
  • 2 tbsp Peanuts
  • 1 tbsp Cashews
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 2 chilies Dry red
  • a pinch Asafoetida / Hing
  • 8 ~ 10 Curry leaves
  • 2 tbsp Cilantro - , finely chopped
  • to taste Salt
Servings: serving
Instructions
  1. Cook rice along with coconut milk, a pinch of salt, turmeric and few drops of oil making sure that the rice does not get mushy (for 1 cup of rice, I used 1½cup of water and ½cup of coconut milk). Set aside to cool a little bit.
  2. Heat 2tbsp coconut oil or ghee in a saute pan; add chana dal, ural dal, peanuts, cashews, mustard seeds, hing and dry red chilies. Once the seeds start to splutter, add the grated ginger, curry leaves and green chilies. Cook for 1 minute.
  3. Add the peas and cook covered for 3~4 minutes.
  4. Add the cooked rice and season with salt to taste. Mix well and cook on low heat for 3~4 minutes.
  5. Season with chopped cilantro and serve hot.
Recipe Notes

Linking this to Vallis 'Cooking from Cookbook Challenge: September -- Week 4'.

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