serves 4 to 6 .Ingredient
Rice:
Rice:
- 1 cup rice
- 2 tablespoons oil
- 1 3/4 cup water
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1/2 teaspoon cumin seed
- 1/2 teaspoon mustard seed
- 1/2 teaspoon turmeric
- 2 red whole red chili
- 1 green chili sliced in four long way
- 12 to 15 fresh curry leaves
- 2 tablespoons chana dal, pre-soaked in water for at least half an hour
- 1/4 cup unsalted roasted peanuts
- 1 teaspoon salt adjust to taste
- 1/4 cup lemon juice
- Wash rice gently changing water several times until the water appears clear.
- For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
- Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
- Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
- Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.
- Take out the peanuts from oil and use the same oil for rest of the seasoning.
- Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
- Add the chana dal, stir-fry for about a minute.
- Add turmeric and mix it well.
- Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
- Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Rice is ready, Enjoy!