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Ingredients:
1 Kg Rice, Half Cooked
200g Split Gram
20g Red Chilies
2 Tsp Bengal Gram
2 Tsp Coriander Seeds
1 Tsp Fenugreek (methi) Seeds
A Pinch Of Asafoetida
Small Lemon Size Of Tamarind
½ Cup Oil
1 Tsp Mustard Seeds
2 Sprigs Of Curry Leaves
100g Pearl Onions
Salt To Taste
Preparation:
Mix The Pearl Onions With Split Gram And Pressure Cook For 5-6 Minutes.
Heat Oil In A Pan, Fry Red Chilies, Bengal Gram, 1 Tbsp Split Gram, Coriander Seeds, Asafoetida And Fenugreek Seeds Until Golden Color.
Cool And Blend Them To A Fine Powder.
Soak The Tamarind In Little Water And Strain It.
Add The Ground Powder, Salt To The Tamarind Water And Mix Well.
To The Half-cooked Rice, Add Tamarind Water And Cook The Rice For 10-15 Minutes Or Until Done.
In A Separate Pan, Heat Oil And Season With Mustard Seeds, Curry Leaves And Red Chilies.
Add The Seasoning To The Rice And Mix Well.
Serve Hot.
You can serve with your family and friends.
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