Heat ghee and add curry leaves, whole red chillies, asafoetida, mustard and both the daals. Key Ingredients: Rice
Saute till slightly colored.
Add the rice and saute till well mixed.
Make the tamarind pulp into 1 cup, with water and add to the rice.
Add salt, chilli powder and sugar, bring to a boil and simmer for about 5 minutes and serve.
, Clarified Butter
, Chilli Powder
, Curry Leaves
, Red Chilli
, Mustard Seeds
, Bengal Gram (Split)