Chitranna

Method

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.