The sesame gives t his dish a nutty and crispy taste. It is important to cool t he rice spread out on a plate so that the grains separate properly and do not stick together when mixing in the rest of the cooked ingredients.
Ingredients
- 1 Tbs black gram dhal (skinned & split)
- 8 oz 250 g raw rice
- 17 fl oz (500 ml) water
- salt to taste
- 1 tsp oil
- ¼ cup sesame seeds
- 2 limes, juiced
- salt to taste
Tempering
- 4 tbsp oil
- 1 tsp black mustard seeds
- 2 tbsp peanuts
- ½ cup curry leaves
- 2 pinches asafetida
- 4 dry red chillies broken into pieces
- 1 tbs coconut, grated
How to Make It
- Wash the black gram dhal in water, then cover with fresh water and leave to stand for 1 hour. Drain and set aside.
- Wash the rice and then place into a heavy-bottomed pot or pressure cooker with water, salt and oil, and bring to the boil. Reduce the heat, cover with the lid and cook for 15-20 minutes in a heavy-bottomed pot or 5-7 minutes in a pressure cooker. When it is done, allow to cool for 20 minutes and spread onto a large plate.
- Fry the black gram dhal and sesame seeds, without oil, in a heavy-bottomed pan until they turn golden brown. Remove from the heat, allow to cool and then grind into a powder. Set aside.
- To prepare the tempering, heat the oil in a heavy-bottomed pot over a low heat and add the black mustard seeds. When they start to splutter, add the peanuts and fry until they turn golden brown. Add the curry leaves and fry until they become crunchy, then add the asafetida, red chillies and coconut and turn off the heat.
- Sprinkle the salt and ground powder over the rice on the plate. Pour the tempering over the rice and mix well with the lime juice.
- Transfer to a serving bowl. Serve with raita.
