Tamarind Rice (Serves 2-4)

Ingredients:
1. Urad dal - 2 table spoons
2. Chana dal - 2 table spoons
3. Coriander seeds - 2 1/2 table spoons
2. Fenugreek (methi) seeds - 1/2 tea spoon
4. Hing - 1/4 tea spoon
5. Red dry chilly - 6 nos
6. White Sesame seeds - 3 table spoons
7. Oil - 4 1/2 table spoons
8. Turmeric - 2 pinchful
9. Salt - to taste
10.Tamarind - 40 gms
11.Cooked white rice - 2 cups (160 ml x 2)
12.Roasted peanuts - 1 table spoon



Method:

Tamarind paste:
1. Soak the tamarind in 160 ml of water for 30 mins.
2. Heat the pan. Roast sesame seeds (without oil) till they become light brown in color. Keep aside.
3. Add one tea spoon oil in the heated pan. Then fry the following together:
          a. Urad dal
          b. Chana dal
          c. Coriander seeds
          d. Fenugreek (methi) seeds
4. Cool down the above mixture (step 1 & 2) and grind in the mixer with salt, turmeric, hing and red chilly (4 nos).
5. Add the soaked tamarind along with water to the above mixture (step 4) and grind again in the mixer.
6. Mix the paste with additional 160 ml water.
7. Heat the pan and add the remaining oil.
8. Now, pour the paste in the pan and mix it well till it boils.
9. Cook the paste for 15 mins on medium flame. Keep mixing continously with the spatula to avoid sticking to the pan.

Rice:
1. Heat the pan and add 1 tea spoon oil
2. Add 1/2 tea spoon of each mustard, cumin seeds (jeera), urad dal and chana dal
3. Make 2 pieces each of the remaining red chilly (2 nos) and add in the pan
4. Take the above mixture in a bowl. Add rice, tamarind paste, roasted peanuts. Mix together and serve.

Note: You can preserve the tamarind paste for 8-10 days in the refrigerator and enjoy yummy tamarind rice whenever your taste buds urge. :)