Add the rice and water to a medium size saucepan over medium-high heat and bring to a boil. when it begins to boil place a lid on the pan and reduce heat to low. Simmer over low heat, DO NOT REMOVE THE LID, for 10 minutes. Take off the heat and let sit, KEEP THE LID ON, for 15 minutes. Now you can take off the lid, fluff the rice gently with a fork and set aside.
Heat the oil in a wok or large nonstick pan over medium-high heat. When the oil is hot add the peanuts and chana dal and cook, stirring often, until peanuts start to lightly brown, about 2 minutes.
Stir in the coriander, mustard, crushed red pepper, and turmeric and cook for 30 seconds.
Add the cooked rice to the pan along with the lemon zest, lemon juice, and 1/2 tsp salt. Cook, gently stirring occasionally, for 2 more minutes.
Take off the heat and season with extra salt if necessary.
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