Heat 1tbsp oil in a thick bottomed pan; add mustard seeds and once the seeds start to splutter, add curry leaves and hing. Next add onions and cook until translucent.
Add red chili powder, ground coriander and cumin, turmeric. Cook for 30 seconds.
Now add the drained rice and dal. Mix well and cook for 1-2 minutes. Add 3 cups of water and bring to a boil; lower the heat, cover and simmer until almost all of the water is absorbed and rice and dal are completely cooked, about 20-25 minutes.
Add tamarind pulp and jaggery. Mix well and cook for another 4-5 minutes. Add water if you think the mixture is too dry. Serve hot!!
I served it hot with some ghee, potato chips and instant mango pickle.