Cumin rice

Jeera, cumin, rice.

The perfect match for a dal, or any other succulent stew.  A standalone dish enjoyed with some  plain curd. However you wish to combine it, cumin rice is both easy and heart-warming.

Process:

• Wash 1.5 dl (150 ml) of basmati rice and let it strain in a colander.
• Heat a teaspoon of oil in a pot. Add two teaspoons of urad dal (split black gram), or red lentils. Roast in the oil for a minute making sure to stir.
• Add 1 tsp of cumin seeds and a piece of star anise. Roast in medium to low heat until the cumin has become brown.

• Now add the rice to the oil and spices and sauté it for about a minute.  Add  300 ml of water and a pinch of salt (you may also want to add  half a tsp of turmeric).
• Bring to a good boil without the lid on, turn off the heat and place a clean kitchen towel in between the pot and the lid. Let the rice rest on the stove for 15-20 min. When you open the lid, the rice should be steamed and ready to serve.
• Add some oil for the extra shine. You can also top your jeera rice with roasted nuts.

This recipe serves two or three rice-eaters (Calculated on the basis of 0.5 dl per person, aka a scoop of 50 ml uncooked rice).