|Turmeric powder||1/4 tea spoon|
|Mustard seed||1 tea spoon|
|Bengal gram||1 tea spoon|
|Fresh peanut||1 table spoon|
|oil||1 table spoon|
|Curry leaves||2 stakes|
|Lime juice||2 tea spoon|
Wash the rice thoroughly and leave to drain. Bring the water to the boil in a heavy-based pan. When water boils add the rice, salt to taste and cover the pan.
Lower the heat and cook the rice until it is half cooked. If there is any remaining water drain it, put it back to the stove and heat it for few seconds.
While the rice is cooking, peel the onion, slice finely in lengthwise and also cut the green chillies in lengthwise.
Heat the oil in a heavy bottomed pan. Add onion, curry leaves and the green chillies. Fry them gently until soft and golden brown.
Add mustard seeds. When it starts to pop add Bengal gram (channa dal) and fresh peanuts. Fry them until roasted.
Add the lime juice and turmeric water (mix turmeric powder and water to make liquid) to the rice in the pan. Mix it gently and heat it in low flame for 2-3 minutes.