Lemon Brown Rice

Ingredients

• ¼ heaping cup (48 g) split gram (chana dal), picked over and washed (see Notes)
• Juice of 4 small lemons
• 2 teaspoons turmeric powder
• 2 teaspoons coarse sea salt
• 1 heaping teaspoon chutney powder
• 2 tablespoons oil
• ½ teaspoon asafetida powder (hing) (see Notes)
• 4 whole dried red chile peppers, broken into pieces
• 10 fresh curry leaves, roughly chopped
• 1 tablespoon black mustard seeds
• ½ teaspoon coriander seeds, slightly crushed
• 2-4 green Thai, serrano, or cayenne chiles, sliced lengthwise
• 1 teaspoon peeled grated ginger root
• ½ cup water, or as needed
• 6 cups (1.14 kg) cooked brown basmati rice
• ¼ cup (40 g) unsalted raw peanuts, dry roasted
• 2 tablespoons fresh cilantro, minced

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