Ingredients
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Method
- 1
Cook the rice in plenty of boiling water for 10 minutes, drain and spread out on a tray to cool and dry.
10 min - 2
Heat the oil in a wide pan and add the mustard seeds, urad dal, peanuts and dried chillies. Fry for 2 minutes until the dal and peanuts are golden.
2 min - 3
Add the curry leaves and turmeric and stir for 20 seconds.
- 4
Stir in the tamarind, coriander, salt and water and simmer for 4 minutes until thick and glossy.
4 min - 5
Add the rice and fold gently so the grains do not break.
- 6
Cover for 5 minutes to let the flavours soak in, then serve with papads or yoghurt.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.