Lemon Rice

Ingredients:

• 2½ tbsp vegetable oil
• ½ tsp mustard seeds
• pinch fenugreek seeds
• 1 tsp split chana dal (also called Bengal gram lentils)
• 1 tsp split black gram (also called urad dal or black lentil)
• 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

Method:

• 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.