This is a super-quick and easy recipe but very tangy and the green chillies give it a great kick! The measurements for the ingredients are approximate, I spied my housemate while she was cooking it and this is the combination I came up with but you can add more or less quantity of whatever you want. Hope you enjoy it!
1 tbsp black mustard seeds
A pinch of fresh curry leaves
5 green chillies (or to taste)
1 tbsp Gram Dal lentils
1-2 tbsp roasted & salted peanuts
1 tbsp of fresh ginger
1/2 tsp of Turmeric
Juice of 1 large lemon
2 bowls of already boiled basmati rice
Salt and water
How to do it:
Heat vegetable oil on a pan, once hot throw the mustard seeds in, when they start popping add the curry leafs and stir for a little while.
Add the green chillies, Gram lentils and stir for a couple of minutes, then add the peanuts and stir well. Roast at mid-low flame to brown slowly.
Once lightly brown add a tablespoon of fresh grated ginger, salt, turmeric, the lemon juice and a tablespoon or two of water. Cook for only two minutes once you put the lemon juice in otherwise it will become bitter.
Add already-boiled basmati rice and cook at low flame until the rice is hot. And it’s ready!
Serve on its own or as a side for any curry. It’s deliciously tangy!