Tamarind and Mustard Rice

Ingredients list for Tamarind and Mustard Rice

• 2 cups Rice cooked
• 4 tablespoons Tamarind pulp
• 4 teaspoons Mustard seeds
• 1 tablespoon Split Bengal gram (chana dal)
• 1/4 teaspoon Fenugreek seeds (methi dana)
• 5 Dried red chillies
• 3 tablespoons Oil
• 1/4 teaspoon Asafoetida (hing)
• 1 teaspoon Split skinless black gram (dhuli urad dal)
• 10-12 Curry leaves
• 2 tablespoons Cashewnuts broken
• 3-4 Green chillies
• 2 tablespoons Peanuts roasted and peeled
• to taste Salt
• 1/4 teaspoon Turmeric powder

Method

1. Dry roast split Bengal gram, 3 tsps mustard seeds and fenugreek seeds in a small non-stick pan till lightly browned. Cool.
2. Roughly chop 3 dried red chillies and put into a mixer jar. Add the roasted ingredients and grind to a coarse powder.
3. Heat oil in another deep non-stick pan, add asafoetida, black gram, remaining mustard seeds and curry leaves and let the seeds splutter. Add cashewnuts and sauté further till the cashewnuts turn lightly browned.
4. Roughly chop remaining dried red chillies and add to the pan. Slit green chillies and add. Add peanuts, tamarind pulp, salt and turmeric powder mix well. Cook for 4-5 minutes.
5. Add 2-3 tbsps of the ground powder to the pan and simmer for a minute. Store the remaining ground powder in an airtight container for future use.
6. Take the rice in a large bowl, add the masala and mix well.
7. Transfer the rice onto a serving plate and serve immediately.

Nutrition Info