Ingredients:

2½ tbsp vegetable oil
½ tsp mustard seeds
pinch fenugreek seeds
1 tsp split chana dal (also called Bengal gram lentils)
1 tsp split black gram (also called urad dal or black lentil)
2-3 dried red chillies, left whole
1 rounded tsp chopped fresh ginger
¼ tsp ground turmeric
4 tbsp roasted peanuts, out of their shells
10 curry leaves, torn in half
salt, to taste
3 tbsp lemon juice, or to taste
350 gm / 12 oz freshly cooked basmati rice

Directions:

Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned.

Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds.

Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much.

To serve, place the rice onto serving plates.