Serves: 4
Total Calories: 363

1/2 cup Tamarind Paste, or to taste
1 1/4 cups long-grain white rice, sorted
2 1/2 cups water
1 teaspoon salt, or to taste
1 1/2 tablespoons coriander seeds
1 teaspoon white sesame seeds
2 to 4 dried red chili peppers, such as chile de arbol, broken
2 tablespoons vegetable oil, or melted ghee
1/2 cup , shelled raw peanut, , without red skin
15 to 20 raw cashew nuts, coarsely chopped
10 to 15 fresh curry leaves
1 teaspoon black mustard seeds
1/2 teaspoon coarsely ground fenugreek seeds
1 tablespoon , dried yellow split garbanzo beans, (channa dal), sorted
1/4 teaspoon ground turmeric

1. Prepare the tamarind paste. Then, put the rice, water, turmeric, and salt in a medium nonstick saucepan and bring to a boil over medium-high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Let the rice rest undisturbed about 5 minutes. Transfer to a serving platter. Cover and keep warm.

2. In a small skillet, over medium heat, dry-roast--separately and in order--coriander seeds (about 1 minute), sesame seeds ( about 30 seconds), red chili peppers( about 1 1/2 minutes), until lightly browned, transferring each to a bowl as it is done. Let cool, then grind them all together as fine as possible. Mix into the rice.

3. Heat 1 tablespoon oil in a small nonstick skillet over medium-high heat and cook the peanuts, cashews, and curry leaves until fragrant and lightly browned. Add to the rice.

4. Add the remaining 1 tablespoon oil to the skillet and add the mustard and fenugreek seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the chickpea dal and turmeric, and cook, stirring, until golden, then add the tamarind paste and cook, stirring, 1 to 2 minutes. Transfer this sauce to the rice platter and mix it into the rice, taking care that some of it is visible as a garnish. Serve.

VARIATIONS: To enhance and bring out the sweetness of the dish, sprinkle 2 to 3 tablespoons powdered jaggery (gur) or dark brown sugar over the dish while it's still warm--just after you've transferred it to a platter.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 363
Calories from Fat: 138

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