I loved the addition of soaked dals to the tempering, I think it made the dals nice and crunchy when sauteed. I used coconut oil to enhance the coconut flavor, but ghee or regular cooking oil can also be used.
[wpurp-searchable-recipe]Sri Lankan Coconut RiceRice, Fresh grated coconut, Roasted Peanuts, Cilantro - finely chopped, For Tempering:: Chana dal, Urad dal, Mustard seeds, Curry leaves, Red Chilies, Green chilies - finely chopped, Wash and soak the rice for at least 30 minutes. Soak the dals separately for 30 minutes.; Pressure cook the rice with some salt. Alternately rice can be boiled in a big pot of water with salt. Drain the water.; Heat 3tbsp coconut oil in a small pan, add mustard seeds, soaked dals, green chili, red chili and curry leaves. Once the seeds start to splutter, add the tempering to rice.; Add peanuts, grated coconut and chopped cilantro. Mix well and serve with Sri Lankan Curry.; [/wpurp-searchable-recipe]
