Cucumber Rice

CUCUMBER  RICE. A delicious and light rice dish, so easy on the stomach. Just pair it up with some fried crispies and a tangy pickle. Happened to come across this on an Instagram reel, and made it instantly. This dish for me is a keeper, the freshness of cucumber and coconut really shine thru. Am sure many from South India are familiar with this dish, some dice the cucumber, some grate it. I have used grated cucumber here. And instead of directly using Chana and udad dal, I presoaked for 15 minutes. Do try this simple and tasty dish.

• 2 cups cooked basmati rice.
• 1 cup thickly grated cucumber with skin.
• 3/4 cup grated /shredded fine coconut
• 2 green chillies cut into thin rings.
• 1 tbsp finely chopped ginger
• About 20 finely chopped curry leaves.
• 10 cashews.. Split
• 20 peanuts.
• 1 tbsp Chana dal..
• 1 tbsp udad dal..
• 1 tsp mustard seeds
• 1/4 tsp asofoedita.. Hing
• Salt to taste.

Chopped coriander leaves

• 1/2 tbsp lime juice.
• 1 tbsp sesame oil
• 2 tbsp coconut oil.
• Salt to taste.

1. Mix 1 tbsp sesame oil in the  rice and keep aside.
2. Presoak both the dals in little water for 15 mins. Strain and keep aside.
3. Heat coconut oil in a pan. Add cashew and peanuts.. Stir fry for few minutes.
4. Add both dals, continue to stir. Now add mustard seeds, chopped curry leaves, green chillies, ginger and hing.
5. Stir and add salt to taste.
6. Add the grated cucumber and coconut.

Finally add the rice.

1. Mix well.
2. Add the lemon juice and coriander leaves.
3. Serve hot.