South Indian Coconut Chutney Powder With Buttered Basmati Rice - cooking recipe

Ingredients

For the powder
1 cup dry roasted channa dal
4 cups dry coconut powder
3 teaspoons kosher salt
2 teaspoons whole cumin seeds
2 teaspoons indian red chili powder
For the rice
2 cups basmati rice
4 cups water
4 tablespoons unsalted butter

Preparation

Grind the roasted channa dal in a spice grinder until it is a fine powder - you may need to do this in two or three batches.
Dry roast the cumin seeds in a cast iron skillet or any heavy pan until it is fragrant - about 3 - 5 minutes - watch it don't let it burn.
Put 2 cups of the coconut powder in a food processor; add the channa dal powder, the salt, cumin seeds and the chili - then process until it is a nice powdery consistency.
Place in a bowl and add the remaining unprocessed 2 cups of coconut powder - stir to combine.
Store in an air-tight container.
Prepare the rice by rinsing the rice in hot water - drain then place in a pot with the 4 cups of water.
Bring to a boil, and then cover with a tight-fitting lid and simmer over very low heat until the water is absorbed.
Uncover and fluff with a fork, then cover and cook for about 5 minutes longer.
Toss the butter with the rice until it is melted through, then add about 1/2 cup coconut powder and toss until it is completely combined. I usually add an additional 1/2 cup of powder and about 2 more tablespoons of butter. You can adjust to suit your tastes.
Serve!