Horse Gram Rice

Ingredients

• - 2 cups raw rice
• - cooked horse gram (as required)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp raw peanuts
• - Salt to taste

Method

1. Cook horsegram: Wash 1 cup kollu (horsegram). Soak overnight. Pressure cook with 2 cups water for 5 whistles until very soft. Drain and save liquid.
2. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
3. Make tempering: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 3 tbsp raw peanuts. Fry 2 minutes.
5. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Stir 30 seconds.
6. Add cooked horsegram: Add the drained cooked horsegram. Toss and fry on medium heat 3-4 minutes.
7. Add a splash of horsegram water: Add 2-3 tbsp of the saved cooking liquid for extra flavour.
8. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
9. Mix evenly: Fold until rice is coated and horsegram is distributed.
10. Serve: Adjust salt. Horse gram rice is very nutritious. Serve with papad and pickle.