The ingredients are fit for two to four portions.
- 2 Cups (approximately 150 gram) (whole grain) basmati or jasmin rice.
- 2 Spoons coconut oil, ghī or sesame oil.
- ¾ Litre water (approximately).
- 4 Large kale leaves (approximately).
- ¼ Teaspoon cumin powder.
- ½ Teaspoon tumeric powder.
- ½ Teaspoon coriander powder.
- ¼ Teaspoon curry leaf powder.
- ¼ Teaspoon fenugreek powder.
- 2 Teaspoons split urid lentils.
- 3 Teaspoons grated dried coconut (optional if coconut oil is used).
- ⅛ Teaspoon clove powder.
- ¼ Teaspoon cardamom powder.
- ¼ Teaspoon anis powder.
- ¾ Teaspoon salt.
- Wash the kale and cut it into ribbons.
- Heat the ghī or oil.
- Add the cumin, tumeric, coriander, curry leaf, fenugreek and urid lentils and fry them a few moments.
- Add the rice and kale and fry them a few moments.
- Add the water, coconut, clove, cardamom and anis, stir and let everything cook on a moderate flame untill the rice and kale are done and the water is vaporated.
- Put the heat low, add salt and stir.