Soak 3tbsp chana dal in warm water for at least 1 hour. Then either pressure cook them or boil them in a saucepan until tender, but not mushy. Set aside.
Cook rice such that the grains are separate. Set aside to cool on a wide plate.
Make the Paste: Grind the ingredients under ‘the paste’ into a smooth paste.
To make Pulihora: Heat 2tbsp oil in a small saute pan, add dals and peanuts. Fry until dals turn lightly brown. Add mustard seeds and once the seeds start to splutter, add dry red chilies, green chilies, curry leaves and asafoetida.
Pour the tempering over the cooled rice.
In the same saute pan, heat 2tsp oil and add the ground gongura paste and cook for 4-5 minutes or until the mixture doesn’t smell raw anymore. Add this to the rice mixture along with turmeric and salt. Mix gently. Serve warm or at room temperature.
I like my pulihora with a dollop of yogurt.. feels like home and tastes like heaven!!