This goes out to Magazine Mondays.
2 cups cooked basmati rice (this is Texmati light brown rice)
2 teaspoons olive oil
2 tablespoons chopped cashews
1 or 2 serrano or jalapeño peppers, minced
1 teaspoon mustard seeds
3/4 teaspoon salt
1/4 teaspoon cumin seeds
1/4 teaspoon red pepper flakes
1/4 teaspoon turmeric
3 fresh curry leaves, chopped (or 1-2 dried or 4 frozen)
3 or 4 tablespoons fresh lemon juice
fresh cilantro (optional)
In a small bowl, cover the channa dal or yellow split peas with boiling water and let stand for 40 minutes (less time is needed for moong dal.)
Cook rice according to package directions.
Heat olive oil to medium-hot in a small skillet. Drain and add dal. Add cashews. Sauté, stirring frequently, for about 5 minutes. Add fresh peppers and cook for 2 minutes. Add mustard seeds, salt, cumin seeds, red pepper flakes, turmeric and curry leaves and cook for 2 minutes.
Stir the spice mixture and lemon juice into the rice. Top with cilantro if desired.