Chitranna

Instructions

1. Rinse 65 g of rice in three changes of cold water until the water runs clear, then drain well. Bring it to the boil with 130 ml of water in a small heavy pan, cover, drop the heat to its lowest setting and cook 10-12 minutes, until the grains are tender but still separate and all the water is gone.
2. Fluff the rice with a fork and spread it out in a thin layer on a wide plate or tray. Leave it to cool and dry for about 15 minutes, warm, clumping rice will turn to paste when you mix it, so this step is not optional.
3. Warm 1 tbsp of groundnut oil in a small kadai or frying pan over medium heat. Add 0.5 tsp of mustard seeds and wait for them to crackle and pop, about 30 seconds, keeping a lid half over the pan.
4. Stir in 1 tsp of chana dal, 1 tsp of urad dal and 1 tbsp of peanuts. Fry on medium-low, stirring constantly, for 2-3 minutes until the dals are a light golden brown and the peanuts smell toasted and are crisp.