Ingredients:

• 1/4 cup – sesame seeds
• 6 – dry Red Chillies
• 2 tbsp – Urad Dal
• 2 tbsp – Coriander seeds
• 2 cups – cooked basmati Rice
• 2 cups – carrots, Cabbage (chopped) and Green peas
• For tempering: 1/4 tsp – Mustard Seeds
• 1/4 tsp – Urad Dal
• 1/4 tsp – Cumin seeds
• a few Curry leaves
• 2 tbsp – oil

Method:

1. Dry-roast the sesame seeds on simmer until golden brown.
2. In the same pan, dry-roast the dry chillies, then the coriander seeds and urad dal. Keep aside and let them cool.
3. Grind into a fine or coarse powder with enough salt and store in an airtight box.
4. Add the spice powder to the cooked rice as per need.
5. In the meantime, heat oil and fry the mustard seeds, urad dal, cumin seeds and curry leaves.
6. Add the carrots, green peas and cook for a few seconds.
7. Add the cabbage and cook on simmer for a few more minutes until the vegetables are well done.
8. Add the tempered vegetables to the rice and toss gently until the rice gets well mixed. Add salt if needed.
9. Serve with a side dish.
10. Recipe courtesy: Priya Easy N Tasty Recipes