Tamarind Rice

image_pdfDownload recipeimage_printPrint recipe

This quick, vegan recipe is by Jake Dryan, and I had the pleasure of cooking with him in my kitchen a few weeks ago. Be sure to checkout this recipe and his instagram here

3 tbsp tamarind
1 handful red peanuts
4 tbsp sesame seeds
1 dried red chilli, roughly chopped
3 green chillies, roughly chopped
small handful chana dal
small handful urad dal
oil of choice
1 tsp cumin seeds
1 tsp mustard seeds
pinch of heeng
small handful curry leaves
¼ tsp turmeric powder
1 tbsp jaggery
250g basmati rice, cooked
1 tsp salt

– Cover the tamarind in just enough water and let it soak whilst you prepare the rest of the dish.

– Dry roast the peanuts in a hot frying pan until golden. Transfer the peanuts to a bowl.

– In the same pan, dry roast the sesame seeds until lightly golden. Transfer to the pestle and mortar and grind into a powder.

– Add 2-3 tbsp of oil to the hot pan. Add the cumin seeds and mustard seeds and let them pop.

– Add the chana, urad dal, a pinch of heeng, the chillies, curry leaves, and turmeric powder. Stir through and cook for 1 minute.

– Add the tamarind juices and jaggery, and cook for 1 minute.

– Add the rice and stir through, making sure it is thoroughly coated.

– Add the peanuts, sesame seeds, and salt. Mix well. 

Time to serve!