13/4 oz (50 g) tamarind pulp 1/4 cups long-grain or basmati rice salt
2 tbsp vegetable oil 1 tsp mustard seeds 1 onion, finely chopped 3/ 4 oz (20 g) raw peanuts 1 tbsp split gram lentils (chana da!)
or split yellow lentils (toor da!) 10 curry leaves
Bring x/2 cup water to a boil in a small saucepan. Add the tamarind pulp and simmer for 10 minutes, stirring occasionally. Strain the thick tamarind water into a bowl and set aside.
In a large saucepan, bring 2 cups of water to a boil. Add the rice and a little salt to taste. Allow to cook for 20-25 minutes or until the rice is tender. Drain and keep warm.
Rinse the saucepan, then heat it and pour in the oil. When the oil is hot, add the mustard seeds. As they begin to pop, add the onion, peanuts, lentils, curry leaves, dried chilies, and fenugreek seeds. Cook, stirring frequently, until the onions are soft.
Add the asafetida, chili powder, ground coriander, turmeric, and some salt. Cook over moderate heat, stirring, for 2-3 minutes. Pour in the tamarind water. Mix well and cook for 15 minutes.
Add the rice and stir to combine, then transfer to a bowl. Garnish with the chopped cilantro.
fragrant, rich, and savory
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