Heat ghee and add curry leaves, whole red chillies, asafoetida, mustard and both the daals.
Saute till slightly colored.
Add the rice and saute till well mixed.
Make the tamarind pulp into 1 cup, with water and add to the rice.
Add salt, chilli powder and sugar, bring to a boil and simmer for about 5 minutes and serve.
A tangy rice dish tossed with a spice mix and infused with the flavor of tamarind pulp.