1/4 cup lemon juice (for lemon rice) OR 1/4 cup tamarind paste/ pulp (for tamarind rice)
3 cups white basmati rice, cooked and set aside (see my recipe on how to cook rice)
1/2 teaspoon salt
10 curry leaves, each torn in two pieces
1 teaspoon urad dal
1 teaspoon chana dal/ split yellow pea
3 dry red chilies, each broken in two pieces
1/2 cup peanuts, partially crushed
1 teaspoon mustard seeds
2 tablespoons oil
1 teaspoon cumin seeds
1 jalapeno, finely chopped
1/2 teaspoon turmeric powder
1/2 cup cilantro, chopped
In a wide bottom sauce pan, preferably 5 qt, over medium heat, heat oil.
When the oil is hot, add urad dal, chana dal and dry red chilies, cook for 3-4 minutes or until the dals turn golden brown in color.
Add mustard seeds and let it splutter, then add cumin seeds, curry leaves, turmeric, jalapeno and saute for a minute.
Add salt, peanuts and cook for a couple of minutes.
Add lemon juice/ tamarind paste and mix. Add rice and stir carefully, mix well but stir gently until all spices and ingredients have mixed with rice.
Garnish with chopped cilantro.