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This tangy, crunchy flavoured south Indian dish is very popular as well as tasty to eat. And when you cook with basmati rice it becomes rich in flavour. This dish is paired with a pickle or papadum will taste very well.
It is very easy to make can very quick preparation.
This dish has a lot of flavour in it with nuts, curry leaves and the spice yet tangy flavour.
It is pure veg.
Rinse the rice three to four times to take off the starch out from it. Then put the basmati in a pressure cooker and add sufficient water to it. Then cook it until 2-3 whistles and then switch off the flame.
On the other hand soak urad dal and channa dal in water for around 30 minutes. Then after that drain the rice.
Transfer the rice in a bowl and let it cool. Meanwhile, add salt to it.
Then add the lemon juice to it and mix it very well. This will enhance the flavour.
Then take a pan to add oil to it and start heating it. As the pan reaches to medium heat add the peanuts in the pan.
Continue cooking the peanuts until it is well roasted and sligtish golden brown. But do not burn your peanuts.
Then add mustard seed to the same pan and give Tarka and let them pop. Then add the soaked dal to the pan and keep cooking it until slightly golden brown.
Finally, add the curry leaves and the chillies to this and ix them pretty well. Continue o mix and then add a pinch of turmeric and hung to the pan to enhance the dishes flavour.
Them remove the pan from the gas and add this tempering to the rice kept aside. Sprinkle the peanuts over it.
Mix it pretty well and adjust the entire dry masalas o the dish. Garnish it with a lemon and serve hot.