How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can prepare the Prakhshala and cashew sauce a day in advance; just reheat gently before serving.

Can I substitute the nuts?

Yes, feel free to substitute with almonds or pecans based on availability.

How can I make it spicier?

Add more green chilies or a pinch of chili powder to the spice mix.

Yes, it's completely vegan as it uses coconut milk and oil instead of dairy or animal fats.

Nutty Sri Lankan Prakhshala with Cashew Sauce

Name: Nutty Sri Lankan Prakhshala with Cashew Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup Basmati rice; 1/2 cup Split red lentils; 1/4 cup Unsweetened shredded coconut; 1 tsp Turmeric powder; Salt; 1 cup Cashews; 1/2 cup Peanuts; 1/4 cup Raisins; 1 tbsp Coconut oil; 1 cup Raw cashews; 1/4 cup Coconut milk; 1 tsp Curry powder; Salt; 1 tbsp Lime juice; 1 tsp Cumin seeds; 1 tsp Mustard seeds; 5-6 Curry leaves; 1 Green chili

A delightful Sri Lankan twist on a traditional dish

Experience a burst of Sri Lankan flavors with this nutty Prakhshala paired with a creamy cashew sauce. Perfect as a main course with aromatic spices and crunchy textures.

1 h 30 min
4
Intermediate

Ingredients

For the Prakhshala

1 cup Basmati rice

rinsed

1/2 cup Split red lentils

rinsed

1/4 cup Unsweetened shredded coconut

1 tsp Turmeric powder

Salt

to taste

For the Nutty Mixture

1 cup Cashews

toasted and roughly chopped

1/2 cup Peanuts

toasted

1/4 cup Raisins

1 tbsp Coconut oil

For the Cashew Sauce

1 cup Raw cashews

soaked overnight

1/4 cup Coconut milk

1 tsp Curry powder

Salt

to taste

1 tbsp Lime juice

For the Spice Mix

1 tsp Cumin seeds

1 tsp Mustard seeds

5-6 Curry leaves

1 Green chili

finely chopped

Preparation

Preparing the Prakhshala Mixture

Combine ingredients

In a large pot, combine rice, lentils, shredded coconut, turmeric, and salt with 3 cups of water.

Cook the Prakhshala

Bring to a boil, then reduce heat to low, cover, and simmer until rice and lentils are cooked, about 20 minutes.

Fluff and cool

Fluff with a fork and let cool slightly.

Preparing the Cashew Sauce

Drain and blend

Drain the soaked cashews and place them in a blender.

Blend ingredients

Add coconut milk, curry powder, salt, and lime juice. Blend until smooth and creamy.

Make sure the cashews are fully soaked to achieve a creamy consistency.

Adjust seasoning

Adjust seasoning to taste.

Add a splash of water if the cashew sauce is too thick.

Cooking Process

Roasting Spices

Heat coconut oil in a pan, add cumin seeds, mustard seeds, curry leaves, and green chili. Sauté until fragrant.

Combining Nutty Mixture

Add cashews, peanuts, and raisins to the pan and stir until well combined with the spices.

Finalizing Prakhshala

Gently fold the nutty mixture into the cooked Prakhshala and mix well.

Plating & Serving