1) Boil rice. Set aside.
2) Dry roast the sesame seeds.Lightly fry the red chilies in a few drops of oil. Coarsely grind together the sesame seeds and the red chillies. Mix the rice with this powder.
3) Heat oil. Add mustard and white and yellow split lentils. When the mustard seeds begin to pop, add the curry leaves and the turmeric and after just a few seconds, add the rice and salt. Mix. Cover the dish. Cook on low heat till steaming hot. Serve garnished with roasted groundnuts and cashew nuts.
A quick way to tart up leftover rice, from my favorite cookbook by Pratibha Karan
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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 360 (54%)|
|Amt Per Serving||% DV|
|Total Fat 40g||53 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 21.9g|
|Polyunsanturated Fat 12g|
|Cholesterol 0mg||0 %|
|Sodium 14.1mg||0 %|
|Potassium 498.8mg||13 %|
|Total Carbohydrate 66g||19 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 59.5g|
|Protein 13.4g||19 %|
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Calories per serving: 661
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