Tamarind Brown Rice
YIELD: 5 CUPS (1.19 L)
I always get my fix of tamarind rice at
the temple. An auspicious dish, it is
made and served on special and
religious occasions in South India.
Typically, the dish is made with white
basmati rice. I wanted to show
everyone how delicious it can be made
with wholesome brown. Make it once
this way, and you’ll make it again...and
again...and again.
1 heaping tablespoon split gram (chana
dal), picked over and washed
2 tablespoons coconut oil