tuvar dal 		1 cup
	basmati rice		2 cups
	tamarind pulp		l/2 cup
	coriander leaves 	2 Cups
	curry leaves		12
	cashew nuts		2 tbsps
	Ghee
	Salt 			to taste

  Fry & ground to paste:

	1 tbsp coriander seeds,
	8 red chillies,
	1 tsp chana dal,
	1 tsp urad dal,
	¼ tsp fenugreek seeds,
	¼ tsp asafoetida,
	½ coconut, grated,
	1 tsp garam masala

• Boil the rice and keep seperate.
• Boil the dal and keep seperate.
• Mix cooked rice and dal. Add salt, mix gently and cook for 2 minutes.
• Mix the ground masala and curry leaves with the dal and rice.
• Add the tamarind pulp and salt to taste. Boil and remove.
• Garnish with coriander leaves and cashew nuts and ghee.
  
• Serve hot with lemon pickle.

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