and curry leaves. Cook, stirring
constantly, until the leaves curl slightly,
about 1 minute.
- Add the mustard and coriander seeds.
Cook until they pop, about another
minute. - Add the drained split gram. Cook for
about 1 minute, until the lentils are
lightly toasted. - Add the lemon juice mixture, green
chiles, ginger root, and water. Heat to a
gentle simmer, about 1 to 2 minutes. - Add the rice slowly and mix well.
- Add the peanuts and cilantro. Serve as
a one-pot meal with a side of coconut
chutney or soy yogurt raita.