• Cook rice ahead of time. Use whatever method works for you. Just ensure the rice is not mushy and the grains are seperate. It helps to cook it way ahead of time and then cool it.
• Mix tamarind paste with water. Soak chana dal in water.
• Dry roast methi seeds and dried red chillies for 2 minutes on medium flame. The color of the seeds with change a bit.
• Let the seeds cool and then grind it to fine powder.

To Make Pulikachal

• Heat sesame oil in a pan. Temper mustard seeds. Add asafoetida and urad dal.
• Once the mustard seeds crackle, add curry leaves, green chillies, and dried red chilly.
• Add soaked chana dal, peanuts, and turmeric powder. Mix and saute for a minute.
• Now add the tamarind water. Mix till it thickens. This could take 8-10 minutes on medium flame.
• Once it thickens, add little salt and the ground methi powder. Drizzle a teaspoon of sesame oil. Mix. Also add brown sugar or jaggery powder at this point if you want.
• The pulikachal should come together and not stick to the pan anymore.
• Then add the cooked rice, salt and a teaspoon of sesame oil. Mix and taste. Add more salt if needed.
• Sprinkle a tablespoon of the ground methi powder in the end. Drizzle a teaspoon of sesame oil on top. Mix and take it off the flame.