150g split yellow lentils

vege oil

60g dessicated coconut soaked for an hour in 60mL water (I’m going to try it dry next time)

7 dried red chillies

2tsp corainder seeds

1 tsp split chickpeas (chana dal)

1 tsp split black lentils (urid dal)

1tsp turmeric

1/2 tsp fenugreek seeds

500g basmati rice

50g tamarind soaked in 120mL boiling water for 10mins, then strained to get the water

Tempering:

vege oil

1tsp mustard seeds

10 curry leaves

3 tbs chopped raw cashew nuts (the original recipe uses 1 tbs, but they’re very good!)

Boil the yellow lentils in 450mL water until tender, drain.

Fry the coconut, chillies, corainder seeds, extra lentils, turmeric, fenugreek in oil in a frying pan until fragrant. Cool, then grind to a fine powder (so I bashed them until I lost patience in a mortar & pestle).

Rinse the rice, simmer it in 1L salted water for approx 20mins.

Then add the yellow lentils, tamarind water & coconut etc. powder. Cook for a further 5mins, add a little more water if necessary.

For the tempering heat the oil in a small saucepan, add the mustard seeds. When they begin to pop add the curry leaves & cashew nuts & cook, stirring, until the nuts turn golden brown. Pour the mixture over the cooked rice, mix & serve hot.