Yields:
2 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
10 Mins
Total Time:
20 Mins
Tamarind comes from a fruit bearing tree. The pod looks like a pea pod. Tamarind has a lot of antioxidant and anti inflammatory properties. It is available in a lot of different forms, you can get a concentrated tamarind paste or its raw form.
Usually when I have left over rice I make this dish, it is a full meal and can be accompanied with yogurt and pickle or of course papad. It is pretty quick and easy to make.
Please follow and like us:
Ingredients
Adjust Servings
Instructions
-
Place the wok on the stove with the ghee.
-
When the oil is hot add mustard seeds.
-
When the seeds start spluttering add all the dals (Lentils) and the red chilli.
-
After a couple of minutes, when the lentils change color add peanuts and the curry leaves.
-
When the peanuts are well roasted add the soaked tamarind paste with the water. Also add the jaggery and salt. If you like it to be spicy add some red chilli powder to this. (Personally, I prefer black pepper).
-
Let the mix cook until the water evaporates and it looks like a saucy texture.
-
Now you can add the cooked rice and turn the stove on low heat, cover it so all the flavors are absorbed by the rice. Mix well and serve hot.
