Pumpkin seed - Peanut Masala Rice

Ingredients:

• Basmati rice – 100 g
• Water – 200 ml
• Pumpkin seeds – 2 Table spoon
• Split channa dal – 1 Table spoon
• Black gram seeds - 1 Table spoon
• Cumin seeds – 1 Table spoon
• Coriander seeds – ½ Table spoon
• Fenugreek seeds – ¼ Tea spoon
• Sesame seeds – ¼ Tea spoon
• Dried Red chili – 2
• Peanut – 1 Table spoon
• Mustard seeds - ¼ Tea spoon
• Oil – 3 Table spoon
• Asafoetida - Pinch
• Curry leaves – few
• Salt to taste
• Coriander leaves
• Roasted pumpkin seeds and peanuts – 2 Table spoon

 Method:

• Soak rice in water for about 20 mins. Cook rice with 200ml water and keep it aside.
• Dry roast pumpkin seeds, split channa dal, black gram seeds, cumin seeds, coriander seeds, fenugreek seeds, sesame seeds, peanut, asafoetida and red chili together.
• Grind them into course powder.
• In a vessel, heat oil. When the oil is in medium heat add mustard seeds. When they pop up add curry leaves, ground mixture and toss them well.
• Add cooked rice and mix thoroughly by not breaking rice.
• Adjust salt and sprinkle roasted pumpkin seeds and peanuts.
• Garnish with coriander leaves.

Note:

• Normally, while cooking pumpkins we discard the seeds , but pumpkin seeds have good nutritional property. Here I have used those seeds in masala rice. After removing seeds from pumpkin, wash them with water, pat dry with paper towel, leave it to overnight, roast in a pan or bake for abour 8 - 10 mins at 350 degree F. You will get crispy pumpkin seeds with excellent aroma.