Lemon Rice (2)

2 tablespoons vegetable oil
2 Serrano peppers, chopped
1 tablespoon mustard seeds
~18 curry leaves, washed
1-2 tablespoons Channa dhal
1-2 tablespoons Urad dhal
1 teaspoon turmeric
1 cup frozen or fresh peas*
1/4 cup cashew nuts, chopped
2 jumbo lemons, freshly squeezed
2 cups Basmati rice, cooked
3/4 teaspoon salt
2 stems coriander, for garnish

In a large wok or 3-quart pan, pour about 2 tablespoons of vegetable oil and heat on medium heat.
After the oil is hot, fry mustard seeds for about 2 minutes, or until they crackle. Next, add Channa dhal and fry until lightly browned. Add Urad dhal. After 2-3 minutes, add the cashew nuts and fry until browned. Next, add Serrano peppers and curry leaves. Fry for a few minutes, and then add the green peas.
As the peas are cooking, add turmeric and mix well. Make sure to blend turmeric flavor with the peas and nuts.
Add rice and mix. After turmeric is thoroughly mixed and cooked, add lemon juice and salt, and mix. Garnish with coriander leaves, if desired.

*Note that peas may be substituted with cubed carrots instead.