Ingredients

• 4.5 cups - cooked long grain brown rice ( or white rice basmati )
• salt to taste
• 1/8 tsp - asafoetida (hing, optional)
• To be ground into powder:
• 2 tbsp - coriander seeds
• 6 tbsp - sesame seeds
• 1/2 tbsp - fenugreek seeds (methi seeds)
• 3 - dry red chillies
• For tempering:
• 2 tbsp - oil
• 1 tsp - mustard seeds
• 1 tsp - split black gram lentil (udad dal)

How to Make Savoury Sesame rice

• Dry roast coriander seeds, sesame seeds, fenugreek seeds and dry red chillies separately until each of them turns darker. Keep aside.
• When cool, grind the above ingredients together into a reasonably fine powder (it does not have to be ultra fine).
• In a large pan, heat oil and add mustard seeds and split black gram lentil.
• When the mustard seeds splutter and the lentil starts turning red, add asafoetida to it.
• Lower the heat and add the cooked rice and salt to taste.
• Finally add the ground powder and mix well.
• Serve hot with curry of choice, salad of choice or just plain yogurt and papads.