Authentic Sesame Rice Recipe – Chana Dal & Gingelly Oil Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Sesame Rice Recipe – Chana Dal & Gingelly Oil Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a wonderfully fragrant and flavorful Sesame Rice. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s simple, comforting, and packed with South Indian flavors. Trust me, once you try this, it’ll become a regular in your kitchen too!

Why You’ll Love This Recipe

This Sesame Rice (also known as Ellu Sadam in Tamil) is more than just a quick meal. It’s a celebration of simple ingredients transformed into something truly special. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, the combination of toasted sesame seeds, aromatic spices, and gingelly oil is just divine. You’ll love how easily it comes together and how satisfying it is!

Ingredients

Here’s what you’ll need to make this delicious Sesame Rice:

• 1 cup cooked rice
• 1 tablespoon gingelly oil (also known as sesame oil)
• 1 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 3 tablespoons white sesame seeds
• 1 teaspoon chana dal (split chickpeas)
• 1 teaspoon urad dal (split black lentils)
• 3 dry red chilies
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Rice: I prefer using a slightly older, day-old rice for this recipe. It holds its shape better and doesn’t get mushy. Basmati or Sona Masoori work beautifully.
• Gingelly Oil – The Authentic Flavor: This is key to getting that authentic South Indian taste. It has a unique nutty aroma that you just can’t replicate with other oils.
• Sesame Seeds – Types & Toasting for Aroma: White sesame seeds are traditionally used, but black sesame seeds add a lovely visual contrast and slightly different flavor. Toasting them is crucial – it releases their aroma and adds a wonderful depth to the dish.
• Dry Red Chilies – Spice Level & Alternatives: I use Byadagi chilies for a vibrant color and mild heat. You can adjust the number of chilies based on your spice preference, or substitute with Kashmiri red chili powder for color without too much heat.
• Chana Dal & Urad Dal – Significance & Regional Variations: These lentils add a lovely textural element and nutty flavor. They’re staples in South Indian cuisine and often used in tempering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the dals and chilies. In a dry pan, add the chana dal, urad dal, and dry red chilies. Roast over medium heat until they turn golden brown – this usually takes about 3-5 minutes. Be careful not to burn them!
2. Now, add the sesame seeds to the pan and roast for another minute or two, until they become fragrant and slightly puffed up. Remove from heat and let everything cool completely.
3. While the mixture cools, let’s temper the spices. Heat the gingelly oil in a separate pan. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds and curry leaves. Sauté for a few seconds until fragrant.
4. Time to grind! Transfer the cooled roasted ingredients to a mixer and grind into a coarse powder. You don’t want it to be too fine – a little texture is good.
5. Fluff up the cooked rice in a bowl. A tiny drizzle of oil (about a teaspoon) helps prevent the grains from sticking together.
6. Finally, add the sesame powder, tempered spices, and salt to the rice. Mix everything well until the rice is evenly coated.

Expert Tips

• Don’t skip the cooling step after roasting the dals and chilies. It prevents the mixer from getting too hot and ensures a better grind.
• Adjust the amount of salt to your liking.
• For a richer flavor, you can add a small knob of ghee (clarified butter) while tempering the spices.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Gluten-Free Confirmation: Absolutely gluten-free! This recipe uses naturally gluten-free ingredients.
• Spice Level Adjustment: If you like it spicier, add more red chilies or a pinch of cayenne pepper. For milder heat, reduce the number of chilies or remove the seeds before roasting.
• Festival Adaptations (e.g., Makar Sankranti): This rice is often made during Makar Sankranti (a harvest festival) in South India. Some families add a handful of peanuts to the roasting mixture for extra crunch. My aunt always adds a pinch of asafoetida (hing) to the tempering for digestive benefits.

Serving Suggestions

Serve this Sesame Rice warm with a side of papad (crispy lentil wafers) and a cooling bowl of yogurt. It’s also delicious with a simple vegetable curry or rasam (a tangy South Indian soup).

Storage Instructions

Leftover Sesame Rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. It might lose a little of its initial crunch, but it will still be delicious!

FAQs

What type of rice is best for Sesame Rice?

Basmati or Sona Masoori rice work best. Slightly older, day-old rice is ideal as it holds its shape better.

Can I make this Sesame Rice ahead of time?

You can prepare the sesame powder and tempered spices ahead of time and store them separately. Mix with the rice just before serving for the best texture.

What is gingelly oil and where can I find it?

Gingelly oil (also known as sesame oil) is a fragrant oil made from sesame seeds. You can find it in Indian grocery stores or online.

Can I use black sesame seeds instead of white?

Yes, absolutely! Black sesame seeds add a lovely visual contrast and a slightly different flavor.

How do I adjust the spice level of this recipe?

Adjust the number of dry red chilies used, or substitute with Kashmiri red chili powder for color without much heat.

Is this recipe suitable for those with nut allergies?

Yes, this recipe does not contain any nuts. However, always double-check the labels of your ingredients to ensure they are processed in a nut-free facility if you have severe allergies.

Enjoy making this recipe! I hope it brings a little bit of South Indian sunshine into your kitchen. Let me know how it turns out in the comments below!