Sesame Rice

Ingredients

• - 2 cups raw rice
• - black and white sesame seeds (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 and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
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. 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 2 tbsp raw peanuts. Fry 2 minutes.
5. Add spices: Add half tsp turmeric and 1 tsp red chilli powder. Stir 30 seconds.
6. Add coarsely ground sesame: Add the ground sesame seeds to the tempering. Toss and cook 1 minute on low heat.
7. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
8. Mix evenly: Fold until every grain of rice is coated with sesame and the tempering.
9. Season: Add salt and a little more sesame oil if needed for flavour.
10. Serve: Adjust salt. Sesame rice has a nutty, toasty flavour. Serve with papad and pickle.