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1
OK, cook the basmati rice.
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2
It's two to 1, people.
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3
Two cups water for every cup of basmati.
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4
So, 3 cups rice means 6 cups water, equaling 6 cups cooked.
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5
Set aside in open air to cool and dry a bit.
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6
Melt the 3 tablespoons of coconut oil into a large wok on low.
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7
If you don't have one, you should get one as it is super versatile pan.
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8
Toss in the carrots and mustard seeds, and let that simmer until the seeds start to crackle a little.
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9
Ok, now toss in the nuts and dals.
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10
Let those toast (not burn; be careful) stirring intermittently another 5 minutes, and then toss in the chilis and salt.
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11
Now let's make it interesting and add the curry leaves, turmeric, cumin, ginger, asafoetida, and bruised green cardamon.
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12
Note: Curry powder is a totally different thing; don't use it here.
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13
Also Note: Cardamon pods are barely edible, so you may want to pick them out after they've simmered a while, if that's the way you roll.
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14
Simmer for a couple of minutes.
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15
Now add in the ghee and peas and simmer for another 3 minutes or so.
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16
Mix in the rice!
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Try to get it mixed thoroughly with gentle hands and only as much as necessary.
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18
You aren't out to make rice paste.
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19
Now add in the cilantro (gentle hands), add more salt as needed to taste, and serve.
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20
Note: In fried rice, salt has a way of taking a few minutes to really bloom.
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As such, you may accidentally add more salt when you should have waited a moment for it to integrate, thereby making it salty.
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22
Don't be that guy; be patient.
