by
Paul
Benhaimbaking sheet and cut a cross in the middle. Press the whole hemp
seeds lightly into the top of the loaf. Leave in a warm place to
prove for around thirty minutes. Bake for thirty minutes at 200°C.
Masala
Rice
Buns
VNS
450g rice
110 g black gram dhal (urad dhal)
1 small coconut
12 small dry red chillies
1/2" diameter ball of tamarind or (1 tbsp lemon juice)
2 onions
2 tbsp hemp seeds, roasted 1 tbsp hemp ghee 1 tsp salt or to
taste
Clean rice and daal then wash and soak in separate vessels
overnight. Grate the coconut and grind these gratings with the
hemp seed, chilli, tamarind and a cup of water until a coarse paste
has formed. Drain rice and daal and add to the paste. Grind again
to a soft paste. Finely chop onions and add to the paste. Add salt
to taste. Grease a steaming dish with some ghee and place paste
into steamer. Steam for 45 minutes. Traditional Indian food served
with fresh yoghurt.