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On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
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
