| 1 |
In a small bowl, cover the tamarind pulp with 120ml/4 fl oz of hot water and break up with a spoon. Leave to soak for 20 to 30 minutes, then sieve the mixture to give 120ml/4 fl oz of tamarind liquid. Discard the seeds and skin. |
| 2 |
Meanwhile, place the toor dal in a large saucepan and cover generously with water. Bring to the boil and simmer until the dal is soft. Drain and set aside. |
| 3 |
Heat 2 tablespoons of the oil in a frying pan and fry the coconut, chillies, coriander, chana dal, urad dal, turmeric, fenugreek and asafoetida until fragrant. Pour the contents of the pan into a grinder and grind finely. |
| 4 |
Wash the rice in cold water and place it in a large pot. Add 1 litre/1-3/4 pints of water and a little salt. Bring to the boil and simmer for about 20 minutes. Add the toor dal, tamarind liquid and the ground spices, plus some salt to taste. Cook for 5 minutes, adding just a little extra hot water if the mixture becomes very dry too quickly. |
| 5 |
Heat the remaining oil in a frying pan and add the mustard seeds. As they begin to pop, add the curry leaves and cashew nuts and cool, stirring, until the nuts turn golden brown. Pour the mixture over the cooked rice, mix together and serve hot. |
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