🌱 Daily Vegetarian Recipe

1. Rinse the basmati rice under cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is cooked and fluffy. Set aside. 2. In a small bowl, dissolve tamarind pulp in 1/2 cup of warm water and set aside. 3. Heat vegetable oil in a large pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, chana dal, urad dal, curry leaves, and dried red chilies. Sauté until the dals are golden brown and aromatic. 4. Add asafoetida, turmeric powder, and red chili powder to the pan. Stir well. 5. Pour the dissolved tamarind pulp into the pan, along with jaggery and salt. Cook for about 5 minutes, stirring occasionally, until the mixture thickens and the raw tamarind smell disappears. 6. Add the cooked rice to the pan and gently mix to ensure the rice is evenly coated with the tamarind mixture. Cook for another 2-3 minutes. 7. Add roasted peanuts and chopped coriander leaves, reserving some for garnish. Mix well. 8. Serve the Spiced Tamarind Rice hot, garnished with the remaining coriander leaves for a fresh touch.