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This is a speciality of South India with multiple variations of the recipe.  I’ve simplified the ingredient list here and as per the EatFree style of cooking, replaced the white basmati rice with brown.  Make sure to cook the brown basmati rice so its grains are separate, and not mushed together (pasta method works best here.)

Ingredients:

• 2 tablespoons canola oil
• 2 teaspoons chana dal
• 2 teaspoons urad dal
• 1 teaspoon sesame seeds
• 1 dry chili or to taste
• 1 teaspoon whole coriander seeds
• 15 curry leaves (approx. a sprig)
• 1 serrano chili or to taste, diced
• 1/2 teaspoon mustard seeds
• 2 teaspoons ginger garlic paste
• salt to taste
• 2 tablespoons tamarind paste
• 1 teaspoon agave nectar
• 4 cups cooked brown basmati rice, chilled
• 1/4 cups roasted unsalted peanuts

Directions:

1. Heat oil.  Add chana dal and cook until it changes slightly in color.  Add urad dal, sesame, dry chili, coriander, curry leaves, serrano, and mustard seeds.  Cook for a few minutes on low heat until fragrant, stirring frequently.  Add ginger garlic paste and cook for a minute, stirring constantly.
2. Add tamarind paste, 1/4 cup of water, and agave.  Stir to combine and then turn off heat.  Blend (add a tablespoon of water at a time as needed to create a smooth paste but not too much.)
3. Stir in mixture into rice gently.  Add peanuts.  Enjoy!