Preparation / Directions:
* (Raw tamarind, not concentrate. If you wish to use concentrate, use 2 tsps of concentrate. The resulting product will be a lot darker than with raw tamarind.)
Cut the tamarind into small pieces, remove seeds, and soak in 3/4 cup of hot water. From time to time squeeze the tamarind and make it into a smooth paste. Set aside.
Heat a small frypan over a low flame. When the pan is hot, put in the fenugreek and cumin seeds and dry roast them for about a minute. Remove from flame, cool and then crush the seeds into a powder.
Heat the oil in a saucepan, on a medium flame. Put in the mustard seeds. As soon as the mustard seeds begin to pop, add the Channa Dhal, Urad Dhal, Peanuts. Break the chilies into 2 or 3 pieces and add them to the Oil. Fry the mixture, stirring continuously, until the peanuts turn a light brown. This procedure is similar to the one used for Lemon Rice.
Filter the tamarind paste with a small-slotted spoon (or with your fingers) into the saucepan. Throw away the left-over fibres. Take care to see that the steam doesn't burn your hand. Add the turmeric, salt and the fenugreek-cumin powder to the mixture and cook for about 5 minutes, adding a little water if it becomes too thick. The tamarind sauce should have lost its raw taste by now. Sprinkle the asofoetida on the mixture and boil for another 10 to 15 seconds. Remove from heat and let the sauce cool.
Spread out the rice in a shallow vessel. Pour a little of the tamarind sauce on the rice and mix well. Add more of the sauce mixing well until the taste is to your satisfaction.
Note: The sauce will keep for about a week if stored in an airtight container in the refrigerator
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