Tamarind Rice (Imlee Chaul)
Indulge in the tangy and aromatic flavors of Tamarind Rice, a delightful dish that combines the unique sourness of tamarind with the nuttiness of toasted lentils and spices. This vegetarian delicacy is perfect for a comforting meal and is sure to impress your family and friends with its vibrant colors and enticing aroma. Easy to prepare, this recipe will quickly become a favorite at your dining table.
Dish Overview
| Category | Details |
|---|---|
| Dish Name | Tamarind Rice |
| Description | Imlee Chaul |
| Spice Level | Medium |
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings | 6 |
| Dietary Info | Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Tilda Basmati Rice, cooked | 200 g |
| Tamarind (hydrated in water) | 25 g in 100 ml water or 1 tbsp tamarind paste mixed with 4 tbsp water |
| Coconut oil | 2 tbsp |
| Mustard seeds | 1 tsp |
| Urid dhal | ½ tbsp |
| Chana dhal | 1 tbsp |
| Fenugreek seeds | ½ tsp |
| Dried red chillies (broken) | 2 |
| Curry leaves | 5 |
| Onion, chopped | 1 or ½ tsp asafoetida |
| Peanuts | 1 tbsp |
| Turmeric | ½ tsp |
| Salt (to taste) | 1 tsp or to taste |
| Fresh coriander, chopped | Handful |
Instructions
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Prepare the Rice and Tamarind: Start by ensuring that your cooked rice is ready. Next, if you’re using dried tamarind, hydrate 25g of tamarind in 100ml of warm water, or if you’re using tamarind paste, mix 1 tablespoon of tamarind paste with 4 tablespoons of water and set aside.
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Heat the Oil: In a large pan, heat 2 tablespoons of coconut oil over medium heat. Once hot, add 1 teaspoon of mustard seeds and allow them to pop.
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Toast the Dhal: As the mustard seeds begin to pop, stir in ½ tablespoon of urid dhal and 1 tablespoon of chana dhal. Toast the lentils until they turn a golden brown color, which should take about a minute.
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Add Spices and Aromatics: When the lentils start to change color, add ½ teaspoon of fenugreek seeds, followed by the 2 broken dried red chillies. Stir in the 5 curry leaves and sauté briefly to release their flavors.
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Incorporate Onions: If you’re using onions, add 1 chopped onion to the pan and cook until they are golden brown. Alternatively, you can add ½ teaspoon of asafoetida at this point for a fragrant touch.
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Toast the Peanuts: Next, add 1 tablespoon of peanuts to the pan and toast them for a couple of minutes until they become aromatic. Then sprinkle in ½ teaspoon of turmeric, stirring well to combine.
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Add Tamarind: Pour in the prepared tamarind water (or paste mixture) and let it simmer for about 5 minutes until it thickens slightly.
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Combine with Rice: Season with salt to taste, and gently fold in the cooked rice, ensuring every grain is well coated with the tamarind mixture. Heat through for another minute.
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Garnish and Serve: Remove from heat and sprinkle a generous handful of chopped fresh coriander over the top before serving.
Enjoy the vibrant, tangy, and satisfying taste of this Tamarind Rice, which can be served as a main dish or as a delightful side. Its unique flavors and appealing texture make it a wonderful addition to any meal. Pair it with your favorite curries or enjoy it on its own for a comforting vegetarian feast!
