2 cups basmati rice precooked
30 ml oil (olive or sunflower)
¼ tsp mustard seeds
15 curry leaves
2 tbsp peanuts
¼ tsp cumin seeds
¼ tsp urad dhal
¼ tsp asafoetida
½ tsp turmeric powder
2 green chillies finely sliced
60 ml freshly squeezed lemon juice.
Let’s cook 🙂
• Heat oil in a saucepan. Add mustard seeds, curry leaves and peanuts. Once seeds have popped and leaves have splattered, reduce heat to low. Add cumin seeds, urad dhal, asafoetida, turmeric and chillies. Sauté for 1-2 minutes or until peanuts are cooked. Add lemon juice to mixture, give it a good swirl. Pour over pre-cooked rice. Stir in lightly with a fork.
• Serve with a creamy based curry