basmati rice 	2 cups
	cashew nuts 	¼ cup
	tamarind pulp 	½ cup
	curry leaves 	8
	Salt 		to taste

	Fry & ground to paste:
		1 tsp chana dal,
		1 tsp urad dal,
		½ tsp fenugreek seeds,
		½ tsp mustard seeds,
		1 tsp cumin seeds,
		¼ tsp asafoetida,
		8 peppercorns,
		2 tsps chilli powder,
		1 tsp turmeric powder

• Boil rice in water till soft but separate. Drain and reserve.
• Heat 2 tbsps oil in a pan and fry the cashew nuts till golden. Drain and reserve.
• Add tamarind pulp to the ground masala and boil till well blended.
• Add curry leaves. Mix the hot masala and 2 tbsps hot oil with the rice.
• Steam for 5 minutes.
• Garnish with cashew nuts and serve hot with pickle and papads.
  
• This masala may be preserved in a fridge for 2-3 days..

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