PREPARATION

1. Take a pan, add 2 teaspoons coriander seeds, 2 teaspoons white lentils, 2 teaspoons split bengal gram, 1/2 teaspoon black peppercorns, 1/4 teaspoon fenugreek

seeds, 4 dry red chili and dry roast it for 3 - 5 minutes or till it turns golden brown in color.

2. Transfer this mixture into a blender and blend it into a fine powder.

3. Keep aside.

4. Heat 50 milliliters sesame oil in a heavy pot, add 1 teaspoon mustard seeds, 1 teaspoon white lentils, 1 teaspoon split bengal gram, 10 - 12 curry leaves, 3 dry red chili,

1/4 teaspoon asafoetida, 45 grams peanuts, 1 tablespoon white sesame seeds and roast for 3 - 5 minutes or till it turns golden brown in color.

5. Add 1/4 teaspoon turmeric and stir well.

6. Then, add the blended mixture in it and mix it again.

7. Now, add 200 milliliters tamarind extract and stir well.

8. Cook till it becomes thick. Add 2 teaspoons jaggery powder, 1 1/2 teaspoons salt and mix it ell.

9. Add 650 grams cooked rice and mix it well.

10. Cook for 3 - 5 minutes.

11. Serve hot.