Roast urad daal (1 tsp) and red chillies in a tsp of oil. Then roast the sesame seeds until it pops. When it pops, keep stirring in low flame. When the popping stops, turn off the flame and allow it to cool.

Grind the roasted mixture coarsely. Heat the oil in a kadai and saute mustard, urad daal and curry leaves. Add sauteed mixture, ground sesame in the cooked rice and mix gently. You can also add roasted cashews.

Serve with the pickle of your choice.