Evelyn Richter (Eastern Michigan University)
I learned this recipe from Devaki Shamarayar. I might have modified it a bit over time for lack of ingredients or exact memory.
1 cup basmati rice
2 cups water
1 tsp channa dhal (type of lentils)
1/2 tsp black mustard
5-6 curry leaves (optional)
1 small green chili
1 pinch turmeric
Some salt to taste
Some oil for frying
Some fresh coriander leaves (optional)
30 min
2
US
1. Wash rice and boil with water, put aside to cool.
2. Cut chili into small pieces, wash & dry curry leaves, press out the juice of the lemon.
3. Heat oil in a pan.
4. Fry channa dhal until golden brown, add chili, curry leaves & mustard seeds, fry briefly.
5. Pour over cooled rice. Add turmeric, salt and lemon.
6. Garnish with fresh coriander leaves.