==Ingredients==
  * 1 cup long-grained rice
  * 2 serrano chiles, finely chopped
  * 2 tablespoons minced ginger
  * 3 tablespoons raw cashews
  * 1/4 teaspoon ground turmeric
  * Juice of two lemons
  * 2 teaspoons olive oil
  * 1 teaspoon mustard seeds
  * 1 teaspoon ground cumin
  * 1 teaspoon black gram dal, rinsed
  * 1 teaspoon split red lentils
  * 1 habanero (or other red chile pepper), halved
  * 1/2 teaspoon asafoetida powder
  * 8 curry leaves

===Equipment:===

      * Pot with lid for cooking the rice
      * Large skillet or saute pan

==Method==

  - Rinse the rice thoroughly. 
  - Cook the rice according to your preferred method.  If that's the boil-in-bag variety, so be it.
  - Set the rice aside.
  - Heat the oil in the saute pan. 
  - Add the mustard seeds, cumin, black gram dal, split lentils, habanero, asafoetida powder and curry leaves.
  - When the mustard seeds splutter, add the chiles, ginger and cashews. 
  - Saute 2 - 3 minutes.
  - Add the cooked rice, turmeric and salt to taste.  Mix thoroughly. 
  - Remove from heat and add lemon juice.  Mix well.
  - Serve and enjoy. 

====Notes====
From Fearless Kitchen