Heat the oil
in a large frying pan (skillet). Fry the peanuts over medium heat until
lightly browned. Remove and set aside. To the same pan add the
asafoetida and mustard seeds and return to the heat. When the seeds
begin to sputter, add the channa dhal and stir fry for 2-3 minutes.
Reduce the heat and add the turmeric, ginger, chili peppers and curry
leaves. Place the rice in a bowl and add the fried mixture. Add the
lemon juice, and salt, if necessary. Mix well and serve at room
temperature or hot, garnished with the coconut.
An all time
favorite from the south coast of India, this dish is usually made with
leftover rice. It is served at room temperature rather than hot, though
it may be heated just before serving. The rice can be cooked the
previous day and kept in the refrigerator.