Tamarind Rice (4)
  1. Bring 100 ml of water to the boil in a small saucepan. Add the tamarind pulp and simmer for 20 minutes or until the water thickens, stirring from time to time. Remove from the heat and sieve the mixture into a bowl. Set aside.
  2. Bring 500 ml of water to the boil in a large saucepan. Add the rice and a little salt to taste. Cook for 20-25 minutes or until the rice is tender. Drain and set aside.
  3. Rinse out the saucepan, add the oil and set over a medium heat. Add the mustard seeds and, when they start to pop, add the onion, peanuts, chana dal or lentils, curry leaves, dried chillies and fenugreek seeds. Cook , stirring often, until the onions are soft and golden.
  4. Add the asafoetida, curry powder, coriander, turmeric and some salt. Cook over a medium heat, stirring for 2-3 minutes. Add the tamarind water, mix well and cook for 15 minutes or until thick.
  5. Add the rice, stir to combine and remove the pan from the heat. Transfer the rice to a serving bowl and garnish with the extra curry leaves.