6 cups basmati rice, cooked
2 tsp black lentils
3 tsp channa dal (yellow split peas)
5 tsp ghee (clarified butter)
6 green chillies, finely diced
2 inch fresh ginger, finely diced
7 cashew nuts, chopped
10 curry leaves
1 small bunch coriander leaves (cilantro)
Juice of 2 lemons
1 tsp mustard seeds
1 tsp turmeric
2 tsp salt
Heat the ghee in a large pan. Add the mustard seeds and the lentils in the pan and fry for 3 minutes.
Add the green chilies, curry leaves, cashew nuts, turmeric and cook for 2 minutes.
Next add the cooked rice, salt and chopped coriander leaves and stir until combined thoroughly.
Pour lemon juice over the rice and mix well. Remove from heat and serve. Garnish with crushed papads or lentils crisps if desired.