Ingredients
•Cooked rice 3 cups
•White sesame seeds,roasted 2 tablespoons
•black sesame seeds (kale til),roasted 2 tablespoons
•Curry leaves 1/2 cup
•Onions 2 medium
•Oil 2 tablespoons
•Ghee 2 teaspoons
•Asafoetida 1/4 teaspoon
•Mustard seeds 1/2 teaspoon
•Split Bengal gram (chana dal) 1 teaspoon
•Green chillies 3
•Turmeric powder 1/4 teaspoon
•Salt to taste
•Lemon juice 2 teaspoons
•Crushed black peppercorns 1/2 teaspoon
Method
Chop onions. Roughly chop most of the curry leaves. Heat oil in a non stick pan, add 1 tsp ghee and let it melt. Add asafoetida, mustard seeds and split Bengal gram and saute till gram is lightly browned. Add onions and saute till onions are golden.
Add remaining whole curry leaves and the chopped curry eaves and continue to saute for 2 minutes.Chop green chillies and add and mix. Add turmeric powder and rice and toss lightly.
Sprinkle ¼ cup water and mix. Add salt, white and black sesame seeds and mix well.Add lemon juice and crushed black peppercorns and mix. Finally add remaining ghee and mix. Serve hot.
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