Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked rice -- use basmati or
                        -- jasmine rice
   2      tablespoons   oil
   2      whole         red chilies
     1/2  teaspoon      black mustard seeds
   6                    curry leaves to 8
   1      teaspoon      channa daal
   1      teaspoon      udad daal
     3/4  teaspoon      turmeric powder
   1      tablespoon    dry roasted peanuts
   1                    lime juice of
                        -- not lemon
                        salt to taste
   1      pinch         asafoetida

Preparation:

Cook rice in the normal way. Cool. Heat oil in a pot. Add asafoetida, black mustard seeds, curry leaves , chana daal, urad daal and red chilies. Once the black mustard seeds start to sputter and the daals are slightly light brown add the peanuts, lemon juice, salt and turmeric powder. Finally, add boiled rice and mix it well. Serve at room temperature. Tip : Lemons tend to be sweeter and don't' give the recipe the sourness it needs. A very popular dish in the South of India. This one can be made without the peanuts. It is usually served at room temperature. It is a favorite among South Indian get-togethers. Works well with lunches, dinners, or even a heavy brunc