Tamarind Rice/ Imli Chawal

• Tamarind pulp - 4 tablespoons
• Rice, soaked - 1 1/2 cups
• Turmeric powder - 1/4 teaspoon
• Salt to taste
• Oil - 2 tablespoons
• Mustard seeds - 1/2 teaspoon
• Skinless split black gram - 1
• teaspoon
• Split Bengal gram - 1 teaspoon
• Asafoetida - A large pinch
• Curry leaves - 10 to 15
• Green chillies, finely chopped -
• 2
• Dried red chillies, broken into - 2 large bits
• Crushed roasted peanuts - 1/2 cup
• Roasted sesame seeds - 1 teaspoon

1. Cook the rice with the turmeric powder, salt and 3 cups of water till tender.
2. Ensure that the rice grains remain separate. Spread the rice out on a plate to cool.
3. Heat the oil in a non-stick pan. Add the mustard seeds, split black gram and Bengal gram and saute till the
4. gram turns golden brown. Add the asafoetida, curry leaves, green chillies and red chillies and saute till
5. fragrant.
6. Stir in the tamarind pulp diluted with 1/4th cup of water and cook till the mixture thickens.
7. Add the rice and mix gently. Adjust the salt. Add the peanuts and sesame seeds and mix gently. Serve hot.

tamarind pulp, rice, turmeric, salt, black gram, asafoetida a large pinch, curry, green chillies, red chillies, peanuts, sesame seeds

Taken from www.epicurious.com/recipes/member/views/tamarind-rice-imli-chawal-52973571 (may not work)