From Amma With Love
1& 1/2 cups of white long grain rice cooked with 2 cups of water
2 tsp. vegetable oil
1 tsp. black mustard seeds
1 tsp. chana daal, soaked for 5 minutes and drained
1/2 tsp. urad daal
1/8 tsp. asafetida powder
2 dried red chili peppers, broken into 2-3 pieces
4 or 5 fenugreek seeds (methi)
1/4 cup peanuts, roasted
1 sprig of curry leaves
1 green hot chili pepper, diced
1 tsp. turmeric powder
salt to taste
2 tbs. lemon juice or more as needed
Put the cooked rice into the bowl and set aside.
Heat oil in a heavy saucepan with high heat and add the mustard seeds, chana daal, urad daal, asafetida powder, dried red chili peppers, and fenugreek seeds. ( You can add peanuts if they're fresh. )
When mustard seeds pop, turn off the heat and add curry leaves, green hot chili peppers, and peanuts.
Add turmeric powder to the mixture and stir until the smell of turmeric goes away.
Add the mixture into the bowl of the rice, mix it, bring back the rice to the saucepan and clean the saucepan with the rice and put the rice back to the bowl.
Add salt to taste and lemon juice.
Leave the rice to settle the spices for 30 minutes to 1 hour.