Spicy Tamarind Rice

Photo: gypsy696

Ingredients

3/4 cup rice

Handful of yellow/orange lentils

1 tablespoon of tamarind paste

1 large green chilli

1 cup assorted veggies- I used capsicum, spring onion and cabbage<

1/2 teaspoon tumeric powder

a lime

Preparation

Cook the rice and lentils along with the tumeric powder in 2.5-3 cups of water for 15-20 minutes.

Slice the chilli horizontally and then chop it up into large chunky pieces. (Remove seeds if you want less heat)

Once the rice pot comes to a boil, add the chilli and the tamarind paste. Mix well.

Turn off the heat when there is still some liquid left in the pan. The rice will continue to cook and will absorb the remaining water even without the heat.

Let the rice cool down for 5-10 minutes.

Chop up some veggies and add to the rice. Mix well, add the lime juice, and serve immediately.

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About

This is my version of Tamarind rice, with only bare minimum cooking time (for the rice), and a hot of heat (one whole green chilli with seeds and all, per person). I also added an equal amount of veggies as the rice and added those only after the rice was cooled down a bit.