Ulunthu Satham / Urad Dal Rice

Serves: 2

1/2 cup whole black urad dal until hot to touch.

Dry roast the urad dal

1 cup rice

Add rice and roast for a minute.

Soak them in water for an hour and wash them.

10 small garlic cloves, julienned into big pieces

1/4 tsp fenugreek seeds

1 tsp salt

3 and 1/2 cup water

Add soaked and washed rice, whole black urad dal, garlic cloves, fenugreek seeds, salt and water. Pressure cook like how you cook the rice. I left it until all the water from the whistle subsides.

Once you can open the cooker, open and leave it for sometime, do not mix immediately.

1 and 1/2 tbsp sesame oil
1 tsp cumin seeds
assafoetida
1/4 cup grated coconut

Heat oil in small pan, add cumin seeds and allow them to sizzle, add asafetida, grated coconut, sauté in low flame until coconut is lightly browned.

Add this to the rice mixture and mix gently.

Taste Note: Tastes AWESOME. I added just 1/2 tsp salt and we felt 1 tsp salt would be good. I made kale poriyal with 1 bunch of kale to eat this with, also we had mint chutney from afternoon and it tasted heaven with both of them, especially with mint chutney.
Source: padhuskitchen