Ingredients

• 2½ tbsp vegetable oil
• ½ tsp mustard seeds
• pinch fenugreek seeds
• 1 tsp split chana dal
• 1 tsp urid dal
• 2-3 dried red chillies
• left whole
• 1 rounded tsp chopped fresh ginger
• ¼ tsp ground turmeric
• 4 tbsp roasted peanuts
• 10 curry leaves
• torn in half
• salt
• to taste
• 3 tbsp lemon juice
• or to taste
• 350g/12oz freshly cooked basmati rice

Directions

• Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds
• the chana dal
• black gram and the chillies and stir fry until lightly browned.
• Add the ginger
• ground turmeric
• peanuts
• curry leaves and salt
• to taste
• and cook for about 40 seconds.
• Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through
• being careful not to break up the grains too much.
• To serve
• place the rice onto serving plates.