Tamarind Rice

Preparation :30 mins
Cook :15 mins
Total Time :45 mins
Servings :Makes 4 servings (4 serving )

Ingredients :

For The Masala (makes Approx. 1/3 Cup)
1 1/2 tsp chana dal (split Bengal gram)
1 1/2 tsp urad dal (split black lentils)
1 1/2 tsp coriander (dhania) seeds
3 to 4 whole dry Kashmiri red chillies , broken into pieces
2 tsp sesame seeds (til)

Other Ingredients
1 tbsp coconut oil or any other refined oil
1/2 cup peanuts
1/2 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)
asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 cup tamarind (imli) pulp
2 1/2 cups cooked rice
salt to taste

Method :

For the masala
For the masalaHeat 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.When cool, blend in a mixer to a fine powder. Keep aside.
How to proceed
How to proceedHeat the oil in a kadhai, 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.Add the chana dal, urad dal, curry leaves, asafoetida and turmeric powder, mix well and sauté on a medium flame for a minute, while stirring continuously.Add the tamarind pulp, mix well and cook on a medium flame for 2 minutes or till the mixture thickens.Add the prepared masala, rice and salt and toss gently. Serve hot.