Soak the tamarind in ¾ cup warm water for 30 minutes
Extract juice of tamarind with fingers and discard any seeds and pulp that remains
Heat the oil in a wide pan and add the mustard seeds, coriander seeds, chana dal, urad dal and peanuts
Let the mustard seeds pop and the peanuts and dal roast to a light golden brown
Then add the curry leaves, red chillies, hing, and onions (if using)
Let these ingredients roast for 2-3 minutes or until the onions are cooked to a soft pink
Add the tamarind extract and bring to boil
Add salt and let the mixture boil until it thickens a bit
Add cooked rice and mix well. Adjust salt if needed
Mix in the finely chopped coriander
Let the millet sit for at least one hour before serving
