Tamarind rice

Ingredients:

1 handful black channa (chickpeas), soaked in water overnight and drained

2 tbsp tamarind paste mixed in 1/2 cup water

1 tbsp oil

1 tsp mustard seeds

1 tsp urid dhal

1 tsp channa dhal

1/2 tsp fenugreek seeds

1 pinch asafoetida

1 tsp turmeric

7 dry red chillies

3 tbsp roasted peanuts

Water

Salt to taste

Method: 

Heat oil in a saucepan and add mustard seeds, urid dhal, channa dhal, dry red chillies, and fenugreek seeds. Once the mustard sputters and the dhal browns, add in the tamarind liquid and drained black channa. Mix in the asafoetida and turmeric, and salt as desired. Bring to boil. Turn down the heat once it boils, and allow the mixture to simmer for 20 minutes. The mixture will thicken and the oil will start floating towards the end of the cooking. Turn off the heat, and mix in peanuts and cooked rice. Serve warm.