Ingredients:
Tamarind - 1 oz
Rice - 11/2 cups
Dry chillies - 4
Gingely oil - 1 tbsp
Ghee - 2 dsp
Black gram dal - 11/2 tsp
Bengal gram dal- 11/2 tsp
Mustard seeds - 1 tbsp
Fenugreek - 1/4 tsp
Cashewnuts - 16
Asafoetida powder - a pinch
Turmeric powder - 1/4 tsp
Salt to taste

Preparation Method:
- Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain.
- Cook the rice in boiled water and drain it.
- Fry and powder, black gram dal and fenugreek and mix them with turmeric powder and asafoetida.
- Season mustard, pieces of dry chillies, bengal gram and cashew nuts in gingely oil, add tamarind water, the powdered turmeric and asafoetida and boil till thick.
- Add enough salt and mix in the rice and the ghee.

Serve Hot! 
 
Note - 1 oz = 28.35 gms = 1 fl. oz = 29.57 ml = 1/8 cup = 6 tsp. = 2 tbsp.
1 tbsp = 3 tsp