Ingredients
| Quantity | Measure | Ingredients |
|---|---|---|
| 0.25 | Teaspoon | Asafetida (Hing) |
| 4 | Nos | Chillies, Red Dry |
| 2 | Teaspoon | Cooking Oil |
| 0 | Few | Curry Leaves |
| 2 | Teaspoon | Dhal, Chana (Kabuli chana) |
| 1 | Teaspoon | Dhal, Urid |
| 0.5 | Teaspoon | Mustard Seed |
| 2 | Teacup | Rice, Basmati |
| 1 | Salt-Spoon | Salt |
| 25 | Grammes | Tamarind |
| 0.5 | Teaspoon | Turmeric Powder |
Method
Cook two tea cups of Basmati rice with salt. and allow it to cool..
Put the tamarind in a glass bowl with little water and when soft, squeeze out the juice and throw away the pulp, after all juice has been extracted..
Heat a little oil in a sauce pan. and fry red chillies after breaking them into bits, and removing the stem. . When fried, add the tamarind juice. Add turmeric and Asafetida (Hing) and boil until it becomes a creamy paste.
Heat the remainder oil in a frying pan, add mustard seeds. till they splutter then add the urid dhal & Chana Dhal and fry till they turn golden.
Mix the fried ingredients to the rice. Add the tamarind paste and blend uniformly.
Garnish with fried curry leaves.
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