← Nouns Cooking · Indian

Ingredients

• 1 tbsp Coriander seeds
• 1 tbsp Chana dal (split Bengal gram)
• 1 tsp Urad dal (split, skinned)
• ½ tsp black peppercorns
• ¼ tsp fenugreek seeds
• 4 dried red chillies
• 1 tbsp Sesame seeds
• 4 tbsp sesame (gingelly) oil or vegetable oil
• 1 tsp Mustard seeds
• 1 tsp Chana dal (split Bengal gram)
• 1 tsp Urad dal (split, skinned)
• 40 g raw peanuts
• 2 dried red chillies, broken
• 2 sprigs Curry leaves
• 1 pinch Asafoetida (hing) (optional)
• ½ tsp Ground turmeric
• 3 tbsp Tamarind paste
• 150 ml Water
• 1 tsp Jaggery (gur)
• 1 tsp salt, or to taste
• 600 g cooked rice (from about 200 g raw), cooled

Method

1. Dry-roast the coriander seeds, chana dal, urad dal, peppercorns, fenugreek and chillies in a pan over low heat for 4–5 min, until the dals turn golden. Add the sesame seeds for the last minute, then cool and grind to a powder.
2. Heat the oil in a pan over medium heat. Add the mustard seeds; when they pop, add the chana dal, urad dal and peanuts and fry for 2–3 min until golden. Add the chillies, curry leaves and asafoetida.
3. Stir in the turmeric, tamarind, water, jaggery and salt. Simmer for 8–10 min, stirring, until it thickens to a glossy paste and the oil separates at the edges.
4. Stir in most of the spice powder. Spread the rice on a tray, add the tamarind mix and fold gently until every grain is coated. Taste and add more powder or salt.
5. If you can, leave it to stand for 30 min before serving; the flavours deepen as it sits.

Tips

• The tamarind paste (pulikachal) keeps for 2 weeks in the fridge; make a double batch for instant lunches.
• Contains peanuts and sesame. Most asafoetida contains wheat, so skip it or use a gluten-free brand.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Archana's Kitchen