Thin variety of rice - 1 cup
Lime juice - 4 tsp ( or more)
Salt, haldi
Hing - ½ tsp
Green chillies - 3-4 cut into pieces
To temper:
Oil - 2 tbsp
Mustard seeds - 1 tsp
Red chillies - 2,3
Gram dhal - 2 tbsp ( soak for 30 mts, drain & use)
Curry leaves - few
Optional:
Lightly steamed cubes of carrots, beans & peas - ½ - 1 cup
To fry in 1 tsp oil:
Cashewnuts, chopped - 1 tbsp
Roasted peanuts - 2 tbsp
Cook the rice so that the grains are separate.
Cool on a plate.
Make a depression in the centre, add lime juice, haldi, green chillies, salt & hing.
Heat oil, add tempering ingredients, fry till dhal turns light brown & pour over the ingredients in the depression.
Mix thoroughly.
Fry the vegetables in 2 tsp oil & add.
For garnishing, add cashewnuts & peanuts roasted in 1 tsp oil.