By Satyam Barakoti and Tonja Holder
2 cups cooked Basmati rice (or leftover rice)
2 tbsp vegetable/canola/sunflower cooking oil
1tsp coriander seeds
1 tsp mustard seeds
3-4 curry leaves
2 green chilis slit lengthwise
1″ piece of ginger, grated
1/2 cup peanuts, roasted and unsalted
1 tsp turmeric powder
Juice of 2 lemons
Salt to taste
Preparation:
Gently roast and then coarsley chop the coriander seeds in to a powder. Set aside.
Heat the oil in a pan and add the mustard seeds, curry leaves and green chilis. Fry until the spluttering stops and add the ginger and peanuts. Fry for another minute Add the turmeric powder and turn off the heat.
Add the lemon juice and mix well.
Add the rice, roasted coriander powder and salt to taste and mix thoroughly.
Serve with Raita and Poppadums.
