Raw Rice 2 cups
Mint Leaves 2 cups
Yogurt 1/4 cup
Ginger 2 inch piece
Lemon Juice 2 tsps
Dried Whole Red Chiles 3-5
Coconut (shredded) 3 tbsps
Black Peppercorns 10-15
Chana Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1 tsp
Peanuts 2 tsps
Oil 2 tbsps
Method of preparation:
Cook the rice in 4 cups of water in a cooker and keep aside.
Clean and wash mint leaves.
Peel and roughly chop ginger.
Tear red chiles into small pieces.
Grind mint leaves, ginger, red chiles, peppercorns, coconut, yogurt and salt together into smooth paste.
Heat oil in a deep vessel, add peanuts and roast for few seconds.
Then add chana dal, mustard seeds and cumin seeds.
When mustard seeds stop spluttering, add the above mint paste and stir fry for few seconds.
Now add the rice and mix thoroughly.
Cook covered for 2-3 minutes and stir in lemon juice..
Serve hot with any raita.
Notes: I liked this mint rice without addition of yogurt.