Good use of leftover brown rice.
1 cup brown rice soaked
1 cup water
1/4 cup peanuts raw
1 tbsp black lentils (urad dal) split
1/2 tsp mustard seed
1/2 tsp turmeric
6 leaves curry leaves
2-3 tbsp lemon juice
Prepare by soaking brown rice at least 2 hrs. Wash and drain.
In rice cooker, combine rice and water. Ratio of rice to water is important. Turn on rice cooker. Rice cooker automatically boils and cooks until water is gone, 30 min, then steams warm, 15 min. After steaming 15 min, open lid and stir lightly to separate grains. On baking sheet, spread rice to separate grains and cool.
Meanwhile, in pan with medium heat, lightly toast peanuts, 5 min. When peanuts just start to turn brown, add dal and mustard seed, until shake while dal toasts and mustard seed pops, 1 min. Remove from heat and save.
In sauce pan, brown onion, 5 min. Add turmeric and curry leaves, and a bit of water as necessary. Continue simmer, 5 min.
Mix cooked and cooled rice into onion base. Sprinkle and mix lemon juice, to taste, adding only 1 tbsp at a time. The tart lemon makes the dish, but too much sourness can also ruin the dish.
Finish with toasted nuts, lentil and mustard seeds, which should be added last to keep crunchy.