3 cups cold cooked rice (keep in
salt, to taste
Heat the oil
in a large frying pan (skillet). Add the asafoetida and mustard seeds.
When the seeds start to sputter, add the urad dhal and reduce the heat.
After 1 minute, add the curry leaves, coconut and sesame seeds. Brown on
a low heat so as not to burn. Put the rice in a mixing bowl and combine
with the fried mixture. Check the seasoning, adding salt if required.
Serve at room temperature or reheated, as desired.