Soak Bengal gram in water for 30 mins.

Mix this soaked dal with washed and drained rice.

Pressure cook it with 12 cups of water.

Rinse the tamarind and soak it in 1 cup of water for 30 mins or microwave it for 7 mins with 1 cup of water.(total extract will measure to 1.5cup).

Extract the pulp of it and keep aside.

Heat oil in a pan.

Add Bengal gram, black gram and 1 tbsp of mustard seeds.

Once they splutter, add roasted grounduts and cashews and saute for a while.

Add cumin seeds, ginger, green chillies, red chillies and curry leaves and saute for a while.

Add the tamarind pulp and saute for another 2 mins.

Cover and cook for 8 mins on medium flame, until the oil separates.

Add sugar, salt and turmeric and switch off the stove.

Grind together 1 tbsp of mustard seeds, 1 red chilly and asafoetida(optional) and keep aside.

Mix together the pressure cook dal-rice mixture with the sauteed masala.

Add the ground mixture to the above and mix well.

:- Rice should not be sticky. Adjust the water as per your rice quality. Sometimes, rice may need little/more water for cooking. For better results, add few drops of lemon juice or oil to the rice while cooking. :- Add as much curry leaves for better flavour. :- This can be stored in a refrigerator for 1 week. :- I use exact measures of the ingredients as mentioned above everytime. Please adjust the chillies and salt as per your taste. :- Pulihora recipe is ready.