Another gem from South Indian Cuisine.
Perfect travel companion. It's great for tiffin too. Also a great make over for left over rice. It's best to use cold rice as it won't break while mixing the spices.
Ingredients
Cooked Rice 2 cups
Lemon juice 1 tbsp
Oil 2 tbsp
Cashew nuts 12
Peanuts 2 tbsp
Mustard seeds 2 tsp
Asaefotida a pinch
Chana Dal + Urad Dal 1 tbsp
Red Chili 2
Green chili 1 slit midway
Curry leaves 1 sprig
Turmeric powder 1/2 tsp
Salt to taste
Method.
Heat oil in a pan.
Fry peanuts and cashew nuts.
Remove them on a plate.
In the same oil add mustard seeds , followed by chana dal, urad dal, red chili, slit green chili, curry leaves.
Fry for a second, add turmeric powder and salt.
Now tip in rice.
Mix gently so that rice is coated well.
Add lemon juice.
Mix.
Taste and adjust salt and lemon juice.
Garnish with fried peanuts and cashew nuts.
Serve warm.