Sesame Rice

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

2. 2

   Dry roast sesame seeds: In a dry pan, roast 4 tbsp sesame seeds (white) on medium heat 3-4 minutes until golden and popping. Cool and grind coarsely — do not grind to a paste.

3. 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. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 2 tbsp raw peanuts. Fry 2 minutes.

5. 5

   Add spices: Add half tsp turmeric and 1 tsp red chilli powder. Stir 30 seconds.

6. 6

   Add coarsely ground sesame: Add the ground sesame seeds to the tempering. Toss and cook 1 minute on low heat.

7. 7

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

8. 8

   Mix evenly: Fold until every grain of rice is coated with sesame and the tempering.

9. 9

   Season: Add salt and a little more sesame oil if needed for flavour.

10. 10

    Serve: Adjust salt. Sesame rice has a nutty, toasty flavour. Serve with papad and pickle.