🌱 Daily Vegetarian Recipe

1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside. 2. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Cover with a lid, reduce the heat to low, and simmer for 10-12 minutes until the rice is cooked and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. 3. In a large pan, heat the coconut oil over medium heat. Add the mustard seeds and allow them to splutter. 4. Add the curry leaves and dried red chili to the pan, sautéing for about 30 seconds until fragrant. 5. Stir in the grated fresh coconut and roasted peanuts, and sauté for another 2-3 minutes until the coconut is lightly toasted. 6. Add the turmeric powder and salt to the pan, mixing well. 7. Gently fold in the cooked basmati rice, ensuring it is evenly coated with the coconut and spice mixture. 8. Remove the pan from heat and stir in the chopped fresh coriander leaves and lime juice. 9. Serve warm as a main dish or a delightful side, garnished with extra coriander leaves if desired.