Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain. Cook the rice in boiled water and drain it. Fry and powder, the black gram dal and the fenugreek and mix them with turmeric powder and asafoetida.
Fry the mustard, pieces of dry chillies, bengal gram, cashew nuts in gingely oil, add the tamarind water, the powdered turmeric and asafoetida and boil till thick. Add enough salt and mix the rice and the ghee.