Ready to spice things up? This Indian Gunpowder Rice is exploding with flavour! Toasted seeds, dals and Kashmiri chillies are blitzed into a bold, nutty powder and scattered over fluffy rice with fresh herbs for a dish that packs a punch with every bite.
You will need
Serves 6
- 1/2 tsp vegetable oil
- 1/2 cup sesame seeds
- 1/2 cup urad dal
- 1/2 cup chana dal
- 5 whole Kashmiri chillies
- 30 curry leaves
- Salt, to taste
- 1 bunch chives, thinly sliced
- 1 handful coriander leaves
- Salt
- Cooked basmati rice, to serve
Recipe: Simon Toohey
Directions
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Step 1
In a pan over medium-low heat, toast the sesame seeds in oil until golden, then transfer to a blender.
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Step 2
Individually toast the urad dal, chana dal, Kashmiri chillies, and curry leaves, then add to the blender with salt.
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Step 3
Blend all the toasted ingredients together to form a fine, fragrant powder.
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Step 4
Finely chop the chives and coriander.
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Step 5
Cook your basmati rice as desired.
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Step 6
To serve, place rice in a bowl, sprinkle generously with the gunpowder mix, and top with the fresh herbs. Boom – flavour bomb detonated!
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Recipe: Simon Toohey
