Lemon rice

Method

1. Heat the oil in a wide saucepan over a medium heat. Add the mustard seeds, split lentils, split chickpeas and dried chillies, then cook for about 1 minute or until they begin to sizzle. Stir in the salt and turmeric, then add the rice and mix well to coat.
2. Slowly stir in the measured boiling water. Cover the pan with a lid, then cook over a low heat for 12 minutes or until the rice is cooked. Stir in the lemon juice. Serve hot with sambhar (see right) or chutney, if you like.