BLACK PULSE AND RICE

Ingredients

• 1 seer (approximately 900g) black pulse (whole) (Used for boiling, pounding, and grinding into powder. A seer is a traditional South Asian unit roughly equal to 900g. Use urad dal (black gram) as the modern equivalent.)
• 0.0625 seer (approximately 56g / Half Pollam) red chilli powder (One-sixteenth of a seer, also described as Half Pollam. Use ground dried red chillies. Adjust to taste if sensitive to heat.)
• 0 to taste salt (Add to taste when mixing the black pulse powder.)
• 0.5 seer (approximately 450g) fine rice (Use a fine-grained white rice. Basmati or any short-grain white rice is a suitable modern equivalent.)
• 0.143 seer (approximately 129g / Three Quarter Pollam) prepared black pulse powder (One-seventh of a seer. This is the spiced powder made from the boiled, pounded, and ground black pulse mixed with red chilli powder and salt (prepared in steps 1–5).)
• 0 to taste fried black pulse (Fry a portion of dry black pulse in a dry pan or with a little oil until crisp and golden. Used as a finishing topping.)
• 0 to taste red chillies (whole, for finishing) (Whole dried or fresh red chillies added at the end as a garnish or seasoning. Adjust quantity to your preferred heat level.)

Instructions

1. 1Measure out 1 seer (approximately 900g) of black pulse. Place the black pulse into a large, heavy-bottomed pot — traditionally an earthen or wide brass pot; a modern stockpot works well. Cover generously with water (at least 3 times the volume of the pulse). Bring to a boil over high heat, then reduce to a steady simmer. Cook until the pulses are completely soft and easily squashed between your fingers, approximately 40–50 minutes. Top up with water as needed to keep the pulses submerged.
2. 2Drain the boiled black pulse and allow it to cool slightly so it is safe to handle — about 5–10 minutes. Transfer the cooked pulse to a large mortar (traditionally a wooden mortar) and pound it gently with the pestle. You are not trying to make a smooth paste — just break the pulses apart so the outer pods (husks) loosen. Pound in batches if necessary. A modern alternative is to use a heavy bowl and the back of a large spoon.
3. 3After pounding, you will see the outer pod skins (husks) separating from the pulse kernels. Spread the pounded pulse out on a flat tray or plate. Pick out and discard the loose husks by hand, or rub the pulse between your palms over a bowl of water — the skins will float and can be skimmed off. This step cleans and purifies the pulse before grinding. Drain well if using water.
4. 4Take the cleaned, husked pulse and grind it until it becomes a fine, dry powder. Traditionally this was done on a stone grinding mill (like a chakki). At home, use a spice grinder, dry blender, or food processor. Grind in batches if needed. Spread the ground pulse on a plate and allow it to dry out slightly in the open air for 5 minutes if it feels damp. You should end up with a pale, fine powder.
5. 5Place the ground black pulse powder into a large bowl. Add one-sixteenth of a seer (approximately 56g) of red chilli powder and salt to taste. Mix thoroughly with a spoon or your hands until the chilli powder and salt are evenly distributed throughout the powder. This is now your prepared spiced black pulse powder — it will be used in step 8. Set aside.
6. 6Measure out half a seer (approximately 450g) of fine rice. Rinse the rice under cold water until the water runs clear — this removes excess starch and helps achieve separate grains. Place the rice in a medium saucepan and add enough water to cover by about 5cm (2 inches). Bring to a boil over high heat, then reduce to a medium simmer. Cook until the rice grains are fully cooked through and tender, approximately 15–20 minutes. Drain off any excess water through a colander.
7. 7Once the rice is cooked and drained, spread it out on a wide, flat tray or large plate in a single layer. Leave it uncovered and expose it to the open air — place near an open window or outdoors if possible. Allow the rice to cool and dry slightly for approximately 10–15 minutes, stirring gently once or twice. This step prevents the rice from becoming sticky and helps it absorb the pulse powder more evenly.
8. 8Transfer the cooled rice back into a large bowl. Measure out one-seventh of a seer (approximately 129g) of the prepared spiced black pulse powder from step 5. Sprinkle it evenly over the rice. Using a large spoon or clean hands, gently fold and mix the powder into the rice until all the grains are coated and the powder is well incorporated. Be gentle to avoid breaking the rice grains.
9. 9To finish the dish, top the rice mixture with fried black pulse and red chillies. To fry the black pulse: heat a dry frying pan over medium heat and add a handful of raw black pulse, stirring constantly until the pulse kernels turn golden and crisp, about 3–5 minutes (alternatively, fry in a small amount of oil). Add the crispy fried black pulse on top of the rice. Then add whole red chillies — these can be left whole as garnish or broken up and mixed in for extra heat. Serve immediately.