Sesame Coconut Rice

JacquelineS's Note:

A moist, delicious rice dish made flavorful with the addition of Sambar powder, Indian seasoning for red lentils. The toasted sesame seeds add a tasty nuttiness to the dish. I used basmati rice for this, but jasmine works well, also and is more nutritious.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 12

• 1 ½ cups uncooked rice
• 2 tablespoons roasted unsalted peanuts
• 3 tablespoons sesame seeds
• 1 tablespoon channa dal
• 3 dried red peppers
• 4 curry leaves
• 1 teaspoon mustard seeds
• 2 tablespoons fresh coconut , grated
• 2 tablespoons lemon juice
• 1 teaspoon sambhar powder
• ¼ teaspoon turmeric
• 2 tablespoons ghee
• ¼ teaspoon salt
• ¼ teaspoon hing

Directions:

1. Cook rice and allow to cool.
2. Roast sesame seeds over low heat until light brown in color.
3. Coarsely grind peanuts and sesame seeds (I use a coffee grinder for spices).
4. Heat ghee over medium-high heat.
5. Add chana dal and mustard seeds.
6. When they crackle, add chilis, curry leaves, hing, turmeric, and sambhar powder.
7. Cook 1 minute.
8. Add lemon and rice, sauté 2-3 minutes.
9. Add salt, coconuts, and peanuts & sesame seeds.
10. Stir well and serve hot.
11. 1/2 cup water may be added to increase moisture in rice, to taste.