Ingredients
1 c rice
1/4 c ripe tamarind
2 tbsp gram dal (optional)
3 red dried chilies
1/4 c oil
1/2 tsp mustard seeds
ds 1/4 tsp turmeric powder
2 1/2 tbsp coriander seeds
1 tsp sesame seeds
Pinch of asafoetida
6 fenugreek seeds, roasted
1/4 c roasted nuts
Salt to taste

Procedure
Cook rice. Soak tamarind in 1 cup hot water for 30 minutes. Extract pulp; add 1/2 cup more water. Mix very well and strain pulp. Soak gram dal in 1/2 cup water for 30 minutes; drain and dry on paper towel. Chop red chilies. Heat oil, add mustard seeds. As soon as seeds start to split, add dal and sauté till light brown.

Add chilies, sauté for a minute; add tamarind pulp, turmeric powder, and salt. Boil until mixture is like tomato paste. Add all spices that have been ground into powder; mix well; stir in the rice. Leave on low fire till rice is done.