Ingredients:

  • 2 cups cooked basmati rice (approximately 400g)
  • 2 tablespoons vegetable oil (30ml)
  • 1 teaspoon mustard seeds (5ml)
  • 1 teaspoon urad dal (split black lentils) (5ml)
  • 1 teaspoon chana dal (split chickpeas) (5ml)
  • 1/4 cup raw peanuts (60ml)
  • 1 green chilli, finely chopped (to taste)
  • 1 inch ginger, grated (2.5cm)
  • 1 sprig curry leaves (about 10-12 leaves)
  • 1/4 teaspoon turmeric powder (1.25ml)
  • 1/4 teaspoon asafoetida (hing) (1.25ml) - Optional
  • Juice of 2 large lemons (approximately 1/4 cup or 60ml)
  • Salt to taste
  • 2 tablespoons chopped fresh cilantro (coriander) for garnish (30ml)

Instructions:

  1. Heat oil in a skillet over medium heat. Add mustard seeds. When they splutter, add urad dal and chana dal. Sauté until the dals turn light golden brown.
  2. Add peanuts and sauté until golden. Add green chilli, ginger, and curry leaves. Sauté for another minute until fragrant.
  3. Stir in turmeric powder and asafoetida (if using). Sauté for a few seconds. Be careful not to burn the spices.
  4. Add the cooked rice to the skillet. Pour in the lemon juice and add salt to taste. Gently mix everything together, ensuring the rice is well coated with the tempering and lemon juice.
  5. Garnish with chopped cilantro and serve warm.