The tangy flavour of tamarind & the strong aroma of mustard seeds makes a great duo for this rice recipe. Aapke ghar mein ye saare ingredients definitely honge hi. Toh aaj hi banaiye aur bataiye kaisi lagi aapko ye jhat-pat recipe?TAMARIND AND MUSTARD RICEIngredients2 cups cooked rice4 tbsps tamarind pulp 5 tsps mustard seeds1 tbsp split Bengal gram (chana dal)¼ tsp fenugreek seeds (methi dana) 5 dried red chillies3 tbsps oil¼ tsp asafoetida (hing)1 tsp split skinless black gram (dhuli urad dal)10-12 curry leaves2 tbsps broken cashewnuts3-4 green chillies2 tbsps peanutsSalt to taste¼ tsp turmeric powderMethod1. Dry roast Bengal gram, 4 tsps mustard seeds and fenugreek seeds in a small non-stick pan till lightly browned. Cool.2. Roughly chop 3 dried red chillies.3. Put the chopped dried chillies into a mixer jar, add roasted ingredients and grind to a coarse powder.4. Heat oil in another non-stick pan, add asafoetida, black gram and remaining mustard seeds and sauté for half a minute. Add curry leaves and cashewnuts and sauté further till the cashewnuts turn lightly browned. 5. Roughly chop remaining dried red chillies and add to the pan. Slit green chillies without cutting through and add along with peanuts, tamarind pulp, salt and turmeric powder mix well. Cook for 4-5 minutes.6. Add 2 tbsps of the ground powder to the pan and simmer for a minute. Store the remaining ground powder in an airtight container for future use.7. Put the rice into a large bowl. Add the tempering to the rice and mix well.8. Put the rice on a serving plate and serve immediately. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #TamarindandMustardRice
