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)

Method:

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

Recipe courtesy of Usha