Imli Chawal | Sanjeev Kapoor Khazana

A tangy rice dish made with channa and urad dals, infused with the flavors of tamarind pulp. This imli chawal recipe is excellent. Try this rice if you are in a mood of trying something different.

IMLI CHAWAL

Ingredients

4 tablespoons Tamarind Pulp
1½ cups rice, soaked
¼ teaspoon turmeric powder
Salt to taste
2 tablespoons oil
½ teaspoon mustard seeds
1 teaspoon skinless split black gram
1 teaspoon split Bengal gram
A large pinch of asafoetida
10-15 curry leaves
2 green chillies, finely chopped
2 dried red chillies, broken into large bits
½ cup crushed roasted peanuts
1 teaspoon roasted sesame seeds

Method

1. Cook the rice with the turmeric powder, salt and three cups of water till tender. Ensure that the rice grains remain separate. Spread out on a plate to cool.
2. Heat the oil in a non-stick pan. Add the mustard seeds, split black gram and Bengal gram, and sauté till the gram turn golden brown. Add the asafoetida, curry leaves, green chillies and red chillies, and sauté till fragrant.
3. Stir in the tamarind pulp diluted in one-fourth cup of water and cook till the mixture thickens.
4. Add the rice and mix gently. Adjust the salt. Add the peanuts and sesame seeds and mix gently. Serve hot.

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Cuisine - Andhra

Course - Special Rice

Dish - Special Rice