Preparation Time: 10 mins Cooking Time: 10 mins Makes 4 servings Show me for servings Ingredients 3 tbsp sesame seeds

(til) 3 tbsp peanuts 2 tbsp ghee 1/2 tsp mustard seeds ( rai / sarson) 1 tbsp chana dal (split bengal gram) 5 curry leaves (kadi patta) 1/4 tsp asafoetida (hing) 3 whole dry kashmiri red chillies , broken into pieces 2 1/2 cups cooked rice (chawal) 2 tbsp freshly grated coconut 2 tbsp malaga podi 1/4 tsp turmeric powder (haldi) 3 tbsp tamarind (imli) pulp salt to taste Method Combine the sesame seeds and peanuts in a broad non-stick pan and dry roast on a slow flame for 4 to 5 minutes, while stirring continuously. Keep aside to cool. When cooled, blend in a mixer to a coarse powder. Keep aside. Heat the ghee in the same pan and add the mustard seeds and chana dal. When the mustard seeds crackle, add the asafoetida, curry leaves and red chillie s and saut on a medium flame for 30 seconds. Add the cooked rice, coconut, prepared sesame-peanut masala, malaga podi , turme ric powder, tamarind pulp and salt, mix well and cook for another 2 to 3 minutes , while stirring twice in between. Serve hot.