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• 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

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

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

From Fearless Kitchen