Tamarind rice

Ingredients

For 2 people

• 1 cup uncooked basmati rice
• 1 1/2 cups water
• 2 tbsp tamarind concentrate
• 2 tbsp sesame oil
• 1 tsp black mustard seeds
• 1 tbsp chana dal
• 2 tbsp raw peanuts
• 2 dried red chilies
• 10 curry leaves
• 1/2 tsp ground turmeric
• 1/4 tsp asafoetida
• 3/4 tsp kosher salt
• 1 tsp jaggery
• 2 tbsp water
• 1 tbsp chopped cilantro

Method

1. Cook and cool the riceRinse the 1 cup uncooked basmati rice until the water is less cloudy, then combine it with 1 1/2 cups water in a small saucepan. Bring to a boil, cover, reduce to low, and cook until the water is absorbed and the grains are tender, about 15 minutes. Remove from the heat and let it stand covered for 10 minutes, then spread the rice on a tray or large plate and cool for 20 minutes so it will fry cleanly instead of turning mushy.
2. Build the tamarind seasoning baseWhile the rice cools, stir the 2 tbsp tamarind concentrate with 2 tbsp water, 3/4 tsp kosher salt, and 1 tsp jaggery in a small bowl until smooth. The mixture should taste sharply tangy with a little sweetness and salt; this is the seasoning paste that will coat the rice, so it should be concentrated rather than thin.
3. Toast the nuts and lentilsSet a 10-inch skillet over medium heat and add 2 tbsp sesame oil. When the oil shimmers, add 1 tsp black mustard seeds, 1 tbsp chana dal, and 2 tbsp raw peanuts. Stir for 2 to 3 minutes until the mustard seeds begin popping, the chana dal turns golden, and the peanuts deepen slightly in color. Keep the heat moderate so the lentils do not scorch before the peanuts toast.
4. Bloom the aromaticsAdd 2 dried red chilies, 10 curry leaves, 1/2 tsp ground turmeric, and 1/4 tsp asafoetida. Stir constantly for about 20 seconds, just until the curry leaves crisp and the turmeric turns the oil vivid yellow. If the leaves sputter, keep the pan slightly off the heat for a moment, then return it to medium.
5. Cook the tamarind pastePour in the tamarind mixture and cook, stirring, for 2 to 3 minutes. The paste should darken slightly and look glossy, with the jaggery dissolved and the raw tamarind edge mellowed. If it seems too thick to coat the rice evenly, add 1 tbsp water at a time, but keep it concentrated rather than soupy.
6. Fry the rice with the spice pasteAdd the cooled rice to the skillet and fold gently with a spatula until every grain is stained golden brown. Cook for 3 to 4 minutes, turning the rice rather than mashing it, until the seasoning is evenly distributed and the grains look separate and lightly oiled. If any clumps remain, break them apart against the side of the pan with the spatula.
7. Finish and serveTurn off the heat and fold in 1 tbsp chopped cilantro. Taste only for final balance and add a tiny pinch more salt only if needed. Spoon the tamarind rice into bowls or onto a platter, and serve warm or at room temperature. The finished rice should be glossy, tangy, and evenly speckled with peanuts and curry leaves.