Rice (Basmati)		300 gms.
	Peanuts			½ cup
	Dry Red Chili 		2 nos.whole
	White Urad Dal		1 tsp.
	Mustard Seeds		1 tsp.
	Chana Dal		1 tsp.
	Turmeric Pdr.		½ tsp.
	Fenugreek Seeds		½ tsp.
	Lemon Juice		3 tsps.
	Asafoetida		a pinch
	Curry Leaves		10-12 nos.
	Fresh Coconut		1 tsp.grated
	Oil			1 tsp.
	Salt			To taste

• Pick, wash and soak rice for about 20 minutes.
• Drain. Boil in plenty of boiling salted water until almost done.
• Drain and keep aside.
• Heat oil or ghee in a Kadhai.
• Add a pinch of asafoetida.
• Add dry red chili, urad dal, chana dal and fenugreek seeds, cook until dal changes color to light brown.
• Add peanuts and mustard seeds.
• Let mustard seeds crackle, then add curry leaves.
• Stir fry for half a minute.
• Add cooked rice, salt, lime juice and turmeric powder.Mix thoroughly.
• Garnish with grated coconut.

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