Steps
- Rinse 1 cup of short-grain white rice. Soak in water for 20 minutes, then drain.
- Put the rice, 2 cups of water, and ½ teaspoon of salt in a stovetop pressure cooker. Cook over medium heat for two whistles. Let the pressure release naturally, then spread the rice on a plate to cool.
- Toast 3 tablespoons of white sesame seeds in a dry pan over low heat, stirring until they pop and change color. Transfer to a plate.
- Toast 1 teaspoon of urad dal until lightly golden. Add 2 broken deseeded mild dried red chilies and stir until their color changes. Let cool.
- Grind the dal, chilies, and 1 pinch of asafoetida. Add the sesame and pulse finely, stopping before it becomes oily. Gently mix into the rice.
- Heat 1 tablespoon of untoasted sesame oil over medium heat. Add ½ teaspoon of mustard seeds and let crackle. Add 8 curry leaves, then turn off the heat.
- Pour the seasoning over the rice and toss gently. Adjust the salt.