Cook Rice:

• Cook rice in a pressure cooker or an Instant Pot. Make sure that each grain is separate and is not mushy. Remove in a large, wide bowl to cool. Add 1 tablespoon oil, turmeric and salt, mix gently and set aside.
  1½ cups Rice, ½ teaspoon Turmeric, To taste Salt
• Add remaining 2 tablespoons oil in a medium pan, add peanuts, chana dal, urad dal, mustard seeds and dry red chilies. Saute, stirring constantly, until dals turn golden and mustard seeds start to splutter.

  Stir in hing, curry leaves, grated ginger and green chilies. Cook for 1~2 minutes.
  3 tablespoons Canola or Vegetable Oil, ¼ cup Peanuts, divided, 1 tablespoon Chana dal, 1 tablespoon Urad dal, 2 teaspoons Mustard seeds, 4 Dry red chilies, broken, ¼ teaspoon Hing, 8~10 Curry leaves, 1 tablespoon Grated Ginger (optional), 3~4 Green chilies
• Next add the tamarind paste and mix well to combine. Cook for 2 minutes. If using freshly made tamarind pulp, then simmer the mixture until it thickens, about 8~10 minutes.
  ¼ cup Tamarind paste
• Add the cooked tamarind mixture to the rice; mix gently. Take care not to break the grains. Serve warm or at room temperature.