Spicy Tamarind Rice

This is my version of Tamarind rice, with only bare minimum cooking time (for the rice), and a lot 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.

Spicy Tamarind Rice

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
• Half a lime

To make:

• 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.