Tamarind rice

2 tsp oil (I used olive)
1 c white basmati rice
2 c water
1/4 tsp turmeric
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1 1/2 - 2 Tbs tamarind paste
1 1/2 c hot water
1/4 tsp turmeric
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2 tsp oil
SPICE MIX
1 tsp channa dal
1 tsp urud dal
1 tsp cumin seeds
1 tsp fenugreek seeds
1/4 tsp mustard seeds
pinch - asefoetida (heng)
5-6 cashews
1 sprig curry leaves
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3/4 tsp freshly ground pepper

Directions:

1. Heat oil in saucepan, add rice and 1/4 tsp turmeric; stir 'til rice begins to look less transparent. Now add the 2 c water, bring to a boil, then lower heat to a high simmer (3 or 4) until the water's gone and the rice is just cooked.

2. Spread rice onto a cookie sheet to cool, set aside.

3. Mix tamarind puree with hot water, 1/4 tsp turmeric, and a pinch of salt. Set aside.

4. In a large and heavy pan, heat oil. Sautee the Spice mix for 2-3 minutes, then add in the tamarind water.

5. Boil mixture until it reduces to about 1/2 the original volume, and thickens (not a lot, just a bit). Turn off heat and add pepper.

6. Combine rice with sauce, top with chopped cilantro.

We found this needed a bit of salt, but that's ok. We tend to cook with less, and add at table.