Tamarind Rice

Preparation Time: 15 minutes.
Cooking Time: 15 minutes.
Serves 4.

Ingredients

1 tbsp coconut oil or any other refined oil
¼ cup peanuts
½ tsp chana dal (split Bengal gram)
½ tsp mustard seeds (rai/sarson)
½ tsp urad dal (split black lentils)
2 whole dry Kashmiri red chillies, broken into pieces
8 to 10 curry leaves (kadi patta)
¼ tsp asafoetida (hing)
¼ tsp turmeric powder (haldi)
¼ cup tamarind (imli) pulp
2½ cups cooked rice
Salt to taste

For the masala (makes approx. ⅓ cup)
1½ tsp chana dal (split Bengal gram)
1½ tsp urad dal (split black lentils)
1½ tsp coriander (dhania) seeds
3 to 4 whole dry Kashmiri red chillies, broken into pieces
2 tsp sesame seeds (til)

For the masala

1. Heat a small pan, add all the ingredients and dry roast on a slow flame for 5 minutes or till they turn golden brown in colour, while stirring continuously. Keep aside.
2. When cool, blend in a mixer to a fine powder. Keep aside.

Instruction

1. Heat the oil in a borad non-stick pan, add the peanuts and sauté on a slow flame for 4 to 5 minutes or till they turn light pink in colour while stirring continuously.
2. Add the chana dal, mustard seeds, urad dal, red chillies, curry leaves, asafoetida and turmeric powder, mix well and sauté on a medium flame for a minute, while stirring continuously.
3. Add the tamarind pulp, mix well and cook on a medium flame for 2 minutes or till the mixture thickens.
4. Add the prepared masala, rice and salt and cook on a medium flame ofr 1 to 2 minutes, while stirring occasionally. 
 Serve hot.