1tablespoonurad dal or split black gramsoaked in hot water for 15 mins and drained
1tablespoonchanna dal or split bengal gramsoaked in hot water for 15 mins and drained
¼cupmungphali or peanuts
¼cupkaju or cashews optional
Generous pinch of heeng or asafoetida(avoid if making glutenfree)
1teaspoonrai or mustard seeds
½teaspoonhaldi or turmeric powder
½teaspoonadrak or ginger
3sprigs of kari patta or curry leaves
4tablespoonimli or tamarind paste
2dried red chilli
1teaspoonsugar or jaggery optional
salt as per taste
Cook rice and keep it aside. Ensure they are not mushy.
In a pan,heat oil and and saute peanuts, keep it aside.
Add mustard seeds,let it splutter.
Add curry leaves followed by chillies and lentils.Let it roast.Add asafoetida ,turmeric,ginger
Now add tamarind paste and mix well
Add peanuts,rice and mix well
Note : To make the tamarind paste: Add a generous piece of tamarind into a bowl of hot water. Leave it aside for 15 mins and rub it with your hands to mix the pulp. Strain it to remove seeds and store it in refrigerator.