Instructions: Heat the oil in a pan and add the lentils curry leaves cumin mustard and asafoetida.

Fry until the seeds pop.

Add the chillies turmeric and rice and fry until the rice is glossy.

Add salt citric add and hot water and bring to the boil.

Lower the heat partially cover the pan and simmer until the rice is fluffy and dry.

Serve hot garnished with coconut shavings.

One of the innumerable rice dishes from south India. It is light and fragrant and goes well with a vegetable curry and poppadoms.

Serves 4

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