Ingredients
- 2/3 a cup of basmati rice (can do it with other rice but basmati is the best)
- 1/3 a cup of yelllow moong dhal
- Black salt (sprinkle) - regular salt is fine but himalayan pink/black salt is best
- 2 tablespoons of sesame heated in a fry pan (lightly toasted) and grind in a coffee grinder. Alternatively try macadamia powder in this and other dishes
Method
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Put the rice and moong dhal into a pot with water, wash the rice and dhal together (swirl the pot around, throwing out the starchy water and replacing it until the water you are throwing out runs clear.)
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Then wash the water off, and add fresh water to the pot. An easy way to measure how much water to add, is by placing your little fingertip lightly on top of the rice dhal mix, and adding water until the water level rises up to the first joint on your little finger. Then bring this water to the boil.
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Wash the water off again and then add fresh water to the pot for a second time. Add water until the water level rises up to the second joint on your little finger. Bring this to the boil.
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When the rice is starting to steam you will see small steam holes appear on the top of the rice and dhal. Remove pot from heat. Leave the lid on the pot for 10 mins to allow rice to steam in its' own heat. When cool, mix in the sesame powder and black salt.
Note: Ketcherie is a combination of protein and starch, which is a good balance for digestive troubles. Ketcherie is a traditional Indian recipe. Washing the starch off the rice as it cooks makes the rice more fluffy and less sticky.
