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.