Sesame Rice

• 1/4 cup black sesame seeds
• 1/4 cup white sesame seeds (unpolished with the outer hull intact)
• 2 Arbol chiles
• 4 cups cooked Basmati rice
• 1 tablespoon mustard seeds
• 1 tablespoon Split dehusked Urad Dal
• 1/4 cup Broken Cashewnuts
• 1 sprig curry leaves, torn
• 1 -2 tablespoons coconut palm or muscovado sugar (or powdered jaggery) (Optional)
• Salt to taste
• 2-3 tablespoons untoasted sesame oil (as required)

1. Fluff up the cooked basmati rice in a large mixing bowl
2. Toast the sesame seeds along with one of the arbol chile broken into bits until the seeds pop (the heat will cause the chile bits to brown beautifully). Allow to cool, transfer to a coffee mill and pulse about 10 times to obtain a coarse blend. Set aside.
3. Heat the Sesame oil in a skillet until it glistens. Add the mustard seeds, the remaining Arbol chile the split Urad dal, once the mustard sputters and the dal turns golden, add the torn curry leaves , cashews and salt into the oil. Allow the Cashews to turn color and pour this whole mix into the basmati rice.
4. Add the sesame powder to the rice and fold it until all the ingredients are well combined and the sesame coats the grains of rice evenly. Sprinkle the sugar as required and serve warm.

black sesame seeds, white sesame seeds, chiles, basmati rice, mustard seeds, cashewnuts, curry, coconut palm, salt, sesame oil

Taken from food52.com/recipes/42330-sesame-rice (may not work)