About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.
- 1 1/2 tablespoon vegetable oil or ghee
- 2 Serrano chilis, slit in half lengthwise
- 1 teaspoon black mustard seeds
- 1 teaspoon de-husked black lentils (urad dal)
- 1 teaspoon split yellow gram (chana dal)
- 2 tablespoons roasted peanuts
- 8 curry leaves
- 1 teaspoon turmeric powder
- 2 1/2 tablespoons lime juice (from 2 to 3 limes)
- Kosher salt
- 1 1/2 cup cooked white rice
- 1 teaspoon sugar
- 1 recipe poppadom
- Indian pickles
Heat oil or ghee in the skillet over medium heat till shimmering. Add the slit chillis, stand back and stir for a few seconds until fragrant. Add mustard seeds, stir for a few seconds until they pop. In quick succession, add lentils, yellow gram, and roasted peanuts. Stir until the lentils turn a light brown, about 5 minutes. Add curry leaves. Stir until fragrant, about 30 seconds. Add turmeric powder, stir for a few seconds, then add lime juice. Add a pinch of salt, stir turn off heat. Add the white rice and fold gently to keep rice intact until all ingredients are incorporated. Fold in the sugar. Serve hot with poppadom and indian pickles.