रोज-रोज एक जैसा खाना खाकर हो गए हैं बोर तो ट्राई करें टैमरिंड राइस, Tamarind Rice

Ingredients

• 1 cup Short Grain Rice (washed and soaked for 15 minutes)
• 2 cups Water (for cooking rice)
• 1 teaspoon Salt (adjust to taste)
• 2 tablespoons Raw Peanuts (lightly roasted until golden)
• 1 tablespoon Split Bengal Gram (Chana Dal) (dry roasted)
• 1 tablespoon Urad Dal (Black Gram) (dry roasted)
• 3 pieces Dried Red Chilies (broken in half)
• 1/2 teaspoon Milk Powder (adds subtle richness)
• 1/2 teaspoon Turmeric Powder (for color and flavor)
• a pinch Asafoetida (Hing) (adds depth, use sparingly)
• 1 teaspoon Tamarind Extract (made by soaking 1 tbsp tamarind pulp in 2 tbsp warm water and straining)
• 2 tablespoons Sesame Oil (for final toss; can substitute with mustard oil for authentic flavor)
• 1 teaspoon Coriander Seeds (dry roasted)
• 1 teaspoon Cumin Seeds (dry roasted)
• 1 teaspoon Mustard Seeds (dry roasted)
• 1/2 teaspoon Black Pepper (coarsely ground)
• 1 tablespoon Coriander Powder (freshly ground if possible)
• 1 teaspoon Oil for Tempering Spice Mix (use neutral oil like sunflower or the same sesame oil)

Instructions

1. Roast peanuts and lentils

   Heat the heavy‑bottomed pan over medium heat. Add the raw peanuts, chana dal, and urad dal. Roast, stirring constantly, until the peanuts turn light golden and the dals emit a nutty aroma, about 4‑5 minutes. Transfer to a plate and set aside to cool.

   Time: PT5M

   Temperature: Medium

2. Prepare tamarind extract

   Take 1 tablespoon tamarind pulp, soak in 2 tablespoons warm water for 2 minutes, then press through a fine mesh sieve. Collect the strained liquid – you need about 1 teaspoon of thick tamarind extract.

   Time: PT3M

3. Roast whole spices for the masala

   In the same pan, add 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp mustard seeds, 1/2 tsp black pepper, and the broken red chilies. Roast on low flame for 2 minutes until fragrant, taking care not to let them turn black.

   Time: PT2M

   Temperature: Low

4. Grind the roasted spice mix

   Transfer the roasted spices to a spice grinder or mortar & pestle. Add 1/2 tsp turmeric, 1/2 tsp milk powder, a pinch of asafoetida, and 1 tsp coriander powder. Grind to a fine powder. Set aside.

   Time: PT5M

5. Cook the rice

   In the large pot, bring 2 cups water to a boil. Add the soaked rice, 1 tsp salt, and a drizzle of oil to prevent sticking. Cover, reduce heat to low, and simmer for 12‑15 minutes until the rice is fully cooked and all water is absorbed. Turn off the heat and let the rice sit, covered, for 5 minutes.

   Time: PT20M

   Temperature: Boil then low simmer

6. Season the hot rice

   Transfer the cooked rice to the mixing bowl while still warm. Drizzle 2 tbsp sesame oil over it, then sprinkle 1/2 tsp turmeric and 1/2 tsp milk powder. Mix gently with a wooden spoon until the rice is evenly colored.

   Time: PT4M

7. Add nuts, lentils, and tamarind

   Add the roasted peanuts, chana dal, urad dal, and the prepared tamarind extract to the rice. Toss gently to distribute.

   Time: PT3M

8. Finish with ground masala

   Sprinkle the freshly ground spice powder (from step 4) over the rice. Mix thoroughly so the aroma spreads evenly.

   Time: PT2M

9. Serve

   Serve the Temple Run Rice warm, accompanied by papad, raita, or a simple cucumber salad.

   Time: PT2M

   Temperature: Warm

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g