Ingredients:

Rice- 1 cup(cooked and cooled)

Mustard seeds- 1 tsp

Peanuts – 1/4 cup

Curry leaves- few

Hing- a big pinch

Gingerly oil- 2 tsp+ 1/2 tsp

Salt- to taste

For making the peanut powder:

Peanuts- 1/3 cup

Urad dal- 1 tsp

Channa dal- 2 tsp

Sesame seeds- 2 tsp

Cumin seeds- 1/2 tsp

Grated coconut- 1/4  cup

Red chilies- 4

Garlic- 2

Procedure:

1. Cook 1 cup of rice and cool it completely.
2. Heat 1/2 tsp gingerly oil and add 1/3 cup of peanuts and toast it until you see brown spots in the peanuts.
3. Then add 1 tsp urad dal, 2 tsp channa dal and 2 tsp sesame seeds and saute until it turns light brown in color.
4. Now add 1/2 tsp cumin seeds, 4 red chilies and 2 garlic cloves and saute for 2 minutes.
5. Add 1/4 cup coconut and saute until the coconut becomes dry.
6.  Cool the mixture and powder it and keep it aside.
7. Heat 2 tsp gingerly oil in a kadai.
8. Once the oil is hot enough, add 1 tsp mustard seeds and wait for it to splutter.
9. Now add a big pinch of hing , few curry leaves and 1/4 cup peanuts and saute it until the peanuts gets roasted well.
10. Add the cooked and cooled rice, the peanut powder and the required amount of salt and mix everything well.
11. Yummy peanut rice is ready to be served.

Tips:

1. Using gingerly oil is advisable for this recipe.
2. While making the peanut powder, DO NOT run the mixie continuously. The peanuts will start to leave oil and the mixture will become pasty.