Ingredients

1. 1 ½ Tsp cumin seeds
2. ¾ Tsp Mustard Seeds
3. 1.5 Tbsp EVOO
4. 15-20 curry leaves
5. 3 Tsp or 15 gms of Toasted Peanuts
6. ½ Cup/ 200 gms thinly Sliced Red Onions
7. Salt (as Desired)
8. ½ Tsp Turmeric
9. ¼ Tsp of Asafoetida (Optional)
10. 1 ½ Tbsp Lemon Juice
11. 1 ½ Cups of (Leftover) cooked rice from the fridge
12. 1 Tbsp chopped Coriander
13. Zest of one Lemon

Procedure

1. In a medium fry pan Toast the Cumin and Mustard seeds and pour the oil
2. Add in a few curry leaves and allow to sputter (save some for later)
3. Stir in the peanuts and cook for 2-3 mins on medium flame
4. Add the onions and fry them until slightly translucent, add a little salt
5. Add the Turmeric and Asafoetida and mix. Add a few more curry leaves
6. Pour in the lemon juice and mix well on a gentle heat
7. Add the rice and mix everything together. Cook until the rice has warned through
8. Season with salt, as desired and add the last of the curry leaves (4-5)
9. Cut the heat and add chopped coriander, finish it off with the Lemon Zest