2 cups cooked rice or 1 cup uncooked rice
2 tablespoons vegetable oil (or canola or sunflower cooking oil)
1 teaspoon mustard seeds
3 to 4 curry leaves (optional)
2 green chillies, slit lengthwise (optional)
½ inch piece ginger, grated
½ cup peanuts, roasted and unsalted (or any other nuts)
2 teaspoons turmeric powder
juice of 2 lemons
1 tablespoon skinned black lentil (optional)
1 tablespoon yellow split peas (optional)
¼ asafoetida (optional)
In a bowl, add the cooked rice, turmeric, salt and some oil. Mix well and set aside.
In a pan, heat oil, check its hotness, add the mustard seeds, then the chilies, then the asafoetida.
Add the lentils and toast until slightly brown.
Add the peanuts and toast until golden brown.
Add the ginger, then the rice mixture, then the chopped curry leaves. Cover with a lid and cook on low heat for 5-10 minutes.
Before serving, add lemon juice.