2 cups cooked rice (cooled)
2 tablespoons oil
1 teaspoon urad dal
1/2 teaspoon mustard seeds
A pinch of hing (asafoetida)
A few curry leaves
1.5 to 2 teaspoons pepper powder (adjust to taste)
Salt to taste
2 tablespoons dry coconut scrapings (for garnish)
Optional: A few cashews (fried)
Prepare the seasoning: Heat 2 tablespoons of oil in a kadai. Add the mustard seeds and let them splutter. Then, add the urad dal, hing, and curry leaves. Fry until the urad dal turns golden brown.
Add pepper: Lower the heat and add the pepper powder to the kadai. Stir quickly to avoid burning, then remove from the fire.
Combine with rice: Add the cooked rice and salt to the kadai, mixing gently to coat the rice evenly with the pepper mixture.
Garnish: Top with dry coconut scrapings and, if desired, fried cashews for an extra crunch.
Serve: Your pepper rice is ready to serve! It pairs well with raita or a simple vegetable curry.
