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South Indian Sesame Rice |
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Serves: 4 Print this Recipe(Dakshini Til Bhath) Category: South and West Indian Vegetarian Rice Dishes, Vegan Makes 4 to 6 servings Serve this savory and spicy rice any time of the day, by itself with a yogurt raita or pachadi (yogurt side dish), with a dal (legume) dish, or simply pack it for school lunches and picnics. 1 1/2 cups long-grain white rice, sorted 3 cups water 1 teaspoon salt, or to taste 1/4 cup white sesame seeds 1 tablespoon dried split black urad beans (chilkae caali urdad dal), sorted 2 to 5 dried red chili peppers, such as chile de arbol, broken 2 tablespoons peanut oil 1/2 teaspoon Asian sesame oil 10 to 12 raw cashew nuts, coarsely broken 8 to 10 fresh curry leaves 2 scallion, green parts only, finely chopped 1. Put the rice, water, and salt in a medium nonstick saucepan and bring to a boil over medium-high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Let the rice rest undisturbed about 5 minutes. 2. In a small skillet, over medium heat, dry-roast the sesame seeds until golden, remove to a bowl, and set aside about 2 teaspoons for garnish. Then dry-roast the dal and red chili peppers until golden. Transfer to a spice or coffee grinder, along with the sesame seeds, and grind coarsely. 3. Heat both oils in a large nonstick skillet over medium heat and cook the cashews and curry leaves, stirring, until golden, 1 minute. Add the scallion greens and stir about 30 seconds. 4. Add the cooked rice and ground sesame-red chili mixture and mix well. Cover and cook over low heat 3 to 5 minutes. Transfer to a serving dish, garnish with the reserved sesame seeds, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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