Rice - 2 cups
Chana dhall - 1 tablespoon(soaked in water for atleast 20 minutes)
Urad dhall - 1 teaspoon
Curry leaves- 1 sprig
Fenugreek seeds - 1/2 teaspoon
Asafoetida/hing - 1 pinch
Mustard seeds - 1 teaspoon
Red chillies - 5 or as per spice level needed
Tamarind extract - from tamarind of size of 2 lemons
Garlic cloves - 3
Turmeric powder - 1 teaspoon
Oil - 6 spoons
Salt to taste
Cook the rice with the required quantity of water and fluff it so that the grains do not stick together.Add one spoon of oil to the rice and allow it to cool.
In a pan dry roast the fenugreek seeds and asafoetida and powder them.
In a vessel add the remaining oil,add the soaked channa dhall, urad dhall,mustard seeds..Once they start spluttering add the red chillies, chopped garlic,curry leaves and saute for a minute.Then add the tamarind juice followed by the pwdered fenugreek and asafoetida.Also add turmeric powder and required quantity of salt.Bring it to a boil and then simmer for about 10 minutes until the water evaporates and forms a thick mixture.
This mixture can be stored for about a week.
Mix it along with the rice and enjoy.
Sending this to Weekend Herb blogging hosted this week by Laurie