Tamarind Rice

Ingredients

• 1 cup Basmati Rice
• 2 tablespoons Tamarind Paste
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal, Split Black Lentils
• 2 tablespoons Peanuts
• 1/4 teaspoon Turmeric Powder
• 2 Green Chilies, chopped
• 10 Curry Leaves
• 3 tablespoons Oil or Ghee, Clarified Butter
• Salt to taste

Directions

1. Warm the oil in a medium cast iron skillet set over medium-high heat; it should look glossy and shimmer before you move on. Carefully drop in the curry leaves, fenugreek seeds, black mustard seeds, bengal gram and peanuts, since the oil may pop a bit. Stir the mixture as it cooks, lowering the heat if the curry leaves look like they are darkening too fast, until the spices and nuts have scented the oil, about 5 minutes.
2. Stir in the chillis and turmeric, and keep everything moving in the pan until their aroma comes up, about 1 minute.
3. Add the tamarind and sugar, then continue stirring as the mixture cooks down and the oil begins to pull away from it, about 5 minutes.
4. Add the rice, folding gently so the grains get evenly covered with the tamarind mixture. Salt to taste, spoon the rice into a serving bowl, and serve right away.