Wash rice and dal together and take them in a pressure cooker. Pour 2 ½ to 3 cups of water and

pressure cook them for 3 whistle. Switch off the flame. Let the pressure go all by itself, open the pressure cooker and fluff it with a fork.

Now lets makes the tamarind paste. Take tamarind pulp and add half cup of water and bring it to a boil. Cook this till the pulp gets cooked and thick and raw smell gets away. If you are using whole tamarind fruit, first soak that in warm water for 15 mins, squeeze to get the pulp out, strain it and continue with the process.

Pour this tamarind pulp over the rice and mix well. Now make the seasoning. Heat oil in a kadai. Add all the ingredients given the seasoning list in the given order and fry them on low heat for 2-3 mins till everything is toasted.

Pour this seasoning over the rice and mix well.

Serve hot with papad and pickle.