Ingredients 

1. 1 ½ cups of rice (Leftover Rice can be used to)
2. Salt to taste
3. 2 tblspns of oil/ghee
4. A pinch of asafoetida
5. 2 dried red chillies
6. 1 tblspn of split black gram (urad dal)
7. 1 tblspn of split gram (chana dal)
8. ½ tspn of fenugreek seeds (methi seeds)
9. ½ cup of peanuts
10. ½ tspn of mustard seeds (optional)
11. 10-12 of curry leaves
12. 3 tblspns of lemon juice
13. ½ tspn of turmeric powder
14. 1 tblspn of grated fresh coconut (optional)
     

Method: 

Pick, wash and soak rice for about thirty minutes.
Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside. Or

You Can Use the Leftover Rice.

Heat oil/ghee in a shallow pan or a kadai.
Add a pinch of asafoetida.
Add dried red chillies broken into two, urad dal, chana dal and methi seeds.
Cook until dals change colour to light brown.
Add peanuts and mustard seeds.
Let mustard seeds crackle, then add curry leaves.
Mix turmeric powder in this. Stir fry for half a minute.
Add cooked rice, salt and lemon juice.

Garnish with grated coconut.