Ingredients

• Rice (white or brown, basmati works best, but can also use long grain rice, it is traditionally made with white rice) - 3/4 cup

• Water - 1 1/2 cups 

• Vegetable oil - 2 tsp

• Black mustard seeds - 1 tsp 

• Urad dhal - 1 tsp 

• Channa dhal - 1 tsp 

• Roasted peanuts (optional) - 1/3 cup 

• Roasted cashews - 1/3 cup

• Asofoetida - 1/8 tsp

• Indian curry leaves - 6

• Small dry red chili (optional) - 1

• Small green chili - 1

• Turmeric powder - 1/2 tsp

• Juice of 1 medium size lemon

• Zest of half lemon (optional)

Directions

1. Wash rice and soak rice in a saucepan (pot) with 1 1/2 cups water for about 30 min.

2. Heat the contents of the saucepan using medium heat.

3. When the water begins to boil, turn down the heat to very low. 

4. Close the pot with a lid and let the rice cook for about 15 to 20 minutes. 

5. When it is fully cooked fluff it gently so that the grains are separated and the rice is not sticky.  Let it cool by spreading it on a plate or serving dish.

   Note: A rice cooker, pressure cooker or instant pot can also be used to cook rice.

6. Place oil and mustard seeds in a large skillet at medium heat.  Close the pan with a lid. 

7. When you hear the mustard seeds pop wait for about 10 seconds and turn off the heat. 

8. When the popping stops completely, open the lid and add the asafoetida, red chilli, green chilli, curry leaves, urad dhal and channa dhal and turn on the heat again to medium. 

9. When the dhals turn reddish-brown, add the cashews and peanuts. 

10. When they just start to turn red add the turmeric powder and lemon juice/lemon zest and turn off the heat. 

11. Let the mixture sit for 30 minutes to soften the dhals.

12. Add the lemon juice mixture and salt and mix well. 

13. Serve with Raita and Papad or chips or just straight as side dish.