Wash and soak the rice in water for 2 hours.
In a non-stick pan, roast 1 teaspoon of cumin seeds, coriander seeds, black peppercorns, and cloves.
In the same pan, roast the black sesame seeds until they start to pop.
For the spice paste: blend and mix the roasted spices together with the sesame seeds. Add the chopped green chili, ginger, and garlic. Grind until a smooth paste is obtained.
Heat the ghee in a pressure cooker.
Add ½ teaspoon of cumin seeds and the asafoetida.
Now add the soaked and drained rice, mix well.
Season with salt, add turmeric, the spice paste, and 3 cups of water.
Cover and cook for 10 minutes.
Add the delicate carrot and pumpkin soup and continue cooking for another 5 minutes.
Sprinkle with crumbled turmeric and pepper legume flour triangles.
Serve hot with papadum or other Indian bread, chutney, and curd.
Serve with papadum or other Indian bread, chutney, and curd.
India
| Energy (kcal) | 255.41 |
| Carbohydrates (g) | 36.78 |
| of which Sugars (g) | 20.3 |
| Fat (g) | 7.99 |
| of which Saturates (g) | 1.95 |
| Protein (g) | 10.59 |
| Fiber (g) | 21.36 |
| Sale (g) | 0.08 |
