ANOTHER METHOD

Ingredients

• 0.5 seer (approximately 470 g / 1 lb) pulse (such as chana dal or similar dried legume) (Use a single variety of pulse; chana dal is a close modern equivalent. The original text notes this pulse is of a heating nature and only a small amount should be eaten at dinner.)
• 0.75 spoon (approximately 3/4 teaspoon) prepared red chilly powder (Use finely ground dried red chilly powder.)
• 0.75 spoon (approximately 3/4 teaspoon) salt (Adjust to taste.)
• 2 seers (approximately 1.9 kg / 4 lb cooked rice) boiled rice (Use pre-cooked, plain boiled rice. Prepare before starting this recipe.)
• 1 small handful (quantity as desired) black pulse (such as urad dal / black gram) (To be fried in ghee as a finishing element. No quantity specified in the original.)
• 2 pieces (quantity as desired) red chillies (whole dried) (To be fried in ghee along with the black pulse. No quantity specified in the original.)
• 1 tablespoon (quantity as needed for frying) ghee (Used for frying the black pulse and red chillies. No quantity specified in the original.)

Instructions

1. 1Place the pulse (half a seer, approximately 470 g) in a heavy-bottomed pan, skillet, or metallic vessel over medium heat. Dry-roast it, stirring frequently, until it turns golden and fragrant and the outer skin begins to loosen. This is done without any oil. Keep stirring so it does not burn.
2. 2Allow the roasted pulse to cool slightly so it is safe to handle. Using a mortar and pestle or the back of a heavy spoon, lightly crush (bruise) the pulse so that the outer skins (pods/husks) crack and separate from the inner seeds. Then rub the pulse between your palms or sift it to remove and discard the loose husks, keeping only the inner seed portions.
3. 3Transfer the de-husked pulse to a stone grinder, spice grinder, or blender. Grind it until it becomes a fine, smooth powder. If using a blender, grind in short bursts to avoid overheating. Sift the powder through a fine mesh strainer if needed to remove any coarse pieces; re-grind any coarse remainder.
4. 4Place the ground pulse powder in a large mixing bowl. Add three quarters of a spoon (approximately 3/4 teaspoon) of prepared red chilly powder and three quarters of a spoon (approximately 3/4 teaspoon) of salt. Mix thoroughly until the spices are evenly distributed through the pulse powder.
5. 5Add two seers (approximately 1.9 kg / 4 lb) of pre-cooked boiled rice to the bowl with the spiced pulse powder. Gently fold and mix the rice through the seasoned powder using a large spoon or spatula until the rice is evenly coated. Be gentle to avoid breaking the rice grains.
6. 6Heat the ghee in a small frying pan over medium heat. Once the ghee is hot and shimmering, add the black pulse (urad dal or black gram) and the whole dried red chillies. Fry, stirring, until the black pulse turns golden and the red chillies darken and become crisp — this takes about 1 to 2 minutes. Watch carefully as they can burn quickly.
7. 7Pour the fried black pulse, red chillies, and all the ghee from the pan over the spiced rice mixture. Fold gently to combine. Serve the dish warm. As noted in the original recipe, this pulse is of a heating nature, so only a small portion is recommended at dinner.