- 1 cup Rice, fine, long grain
- ¼ cup Bengal Gram (split)
- 2 nos. Lemon, Juice
- 10 leaves Curry Leaf
- 4 tbsps. Vegetable Oil, 2 twigs approx.
- 2 tbsps. Black gram
- ½ tsp Mustard seeds (black)
- 2 nos. Red Chilies
- 2 nos. Green Chilies
- ¼ tsp Turmeric, powder
- 4 tbsps. Sesame Seeds, roasted and powdered
- Salt to taste
Wash rice and Bengal gram dal together and cook adding enough water.
Make sure not to overcook.
Soak tamarind in enough water and squeeze out half a cup pulp. While rice is getting cooked rest of the
ingredients can be made ready.
Boil the tarmarind juice till it becomes semi-thick.
Pour the cooked rice into a big bowl, add turmeric powder, two tablespoons oil, salt, tarmarind pulp and
two twigs of curry leaves to the piping hot rice.
Heat oil in a medium size saucepan on low flame. When heated add black gram daal, mustard, cashew nuts/peanuts.
When golden, add red chillies, ginger, curry leaves, green chilies, asafoetida.
Remove from flame and add it to the rice.
Mix thoroughly adding sesame powder and leave it covered for an hour to allow the rice to absorb the ingredients.