Brown Rice - 1 cup, cook till done and fuff with fork and keep aside
Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Hing / Asafoetida - a pinch
Whole Red Chili - 2
Ginger - 1/2 tsp, finely chopped
Turmeric - a pinch
Curry Leaves - 5
Urad Dal - 2 tbsp, soak in some water
Roasted Peanuts - 1/2 cup
Roasted Chana Dal / Dalia - 1 tbsp
Spicy Chickpea Powder - 1 tbsp
Wet Tamarind - 1 tsp
Red Chilli powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Jaggery - 1 tsp, grated
Salt
Mix tamarind, jaggery, coriander powder and red chilli powder with 2 tbsp water and keep aside.
Heat oil in a pan. Add mustard seeds. When they crackle, add hing, turmeric, ginger, whole red chilli, urad dal, curry leaves. Saute till urad dal changes color. The add the roasted chana dal. Cook for a few minutes.
Add the tamarind paste and simmer till oil separates.
Add the cooked rice, spicy chickpea powder and roasted peanuts and mix well.
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