Ingredients for Tamarind Rice With Sesame Seeds
- Uncooked Rice
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon fenugreek seeds
- 1 tablespoon sesame seeds
- 3 tablespoons vegetable oil (or coconut oil)
- 1 tablespoon urad dal (split black lentils)
- Channa Dal
- Black Mustard Seeds
- 2-3 dried red chilies, broken into pieces
- Green Serrano Chilies
- 12 curry leaves (6 for the main tempering, 6 for the garnish)
- Tamarind Paste
- 1/2 cup water (plus extra as needed)
- 1/4 teaspoon asafoetida (hing)
- 2 teaspoons salt (or to taste)
- 1 tablespoon mustard seeds
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How to Make Tamarind Rice With Sesame Seeds
- Rinse the basmati rice thoroughly under cold water until the water runs clear.
- In a medium saucepan, combine the rice, 1/2 teaspoon turmeric powder, and enough water to cover by about an inch. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
- Fluff the cooked rice with a fork and set aside to cool.
- Dry fry 1/2 teaspoon fenugreek seeds in a small pan over medium heat until fragrant. Let cool completely and then grind to a fine powder using a mortar and pestle or spice grinder.
- Dry fry 1 tablespoon sesame seeds in the same pan until lightly golden brown. Let cool completely and then grind to a fine powder.
- In a large Dutch oven or pot, heat 3 tablespoons of oil over medium-high heat. Add 1 tablespoon urad dal, 1 tablespoon chana dal, and 1 tablespoon mustard seeds.
- Add 2-3 broken dried red chilies and 2-3 slit serrano chilies.
- Sauté until the mustard seeds begin to pop and the dals turn light brown (about 2-3 minutes).
- Reduce heat to medium, add 6 curry leaves, and sauté for another minute.
- Stir in the tamarind concentrate and 1/2 cup water. Simmer for 3-5 minutes, adding more water if needed, until the tamarind softens and loses its raw taste.
- Stir in 1/4 teaspoon asafoetida, the powdered fenugreek seeds, and the powdered sesame seeds. If desired, add 1 teaspoon curry powder at this stage.
- Cook for 2 minutes, or until most of the water has evaporated.
- Reduce heat to low, stir in 2 teaspoons of salt (or to taste), and gently fold in the cooked rice. Mix well to combine.
- In a small frying pan, heat remaining oil and sauté remaining urad dal, chana dal and mustard seeds until dals are light brown.
- Quickly stir in the remaining 6 curry leaves, then pour the spiced dal mixture over the rice as a crunchy topping.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
15g
Fat
9g
Carbs
20g
