Ingredients

Steps

• Heat oil in a large non-stick frying pan and stir fry mustard seeds, fenugreek seeds, lentils, and chillies until browned.
• Add the ginger, turmeric, roasted peanuts, curry leaves, and salt, then cook for 40 seconds.
• Stir in the lemon juice and cook for one minute.
• Add 350g of rice and stir fry gently until heated through.
• Transfer the rice onto serving plates to serve.