1. In a frying pan put the fenugreek (methi) seeds and the dried red chilies and stir-fry for 2 minutes over medium heat to toast the seeds and chilies. 2. Powder in a coffee grinder and set aside. 3. In a dutch oven, put the oil, mustard seeds, urad dal, and chana dal. 4. Heat over high heat until the mustard seeds start to pop. 5. Add the minced serrano chilies and stir until the chilies have softened and the dals are light brown. 6. Reduce heat to very low. 7. Quickly stir in the hing, curry leaves, turmeric, and the powdered fenugreek seeds. 8. In batches add the rice and salt as needed, blending well with each addition. 9. When everything is thoroughly combined, add the lemon or lime juice and stir until well mixed. 10. Garnish with the peanuts and the cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
