Cook the rice, fluff and keep aside or let the rice or other cooked

Grains you plan to use, come to room temp.

Heat oil in a skillet over medium heat. When the oil is hot, add mustard

Seeds and let them start to pop. I usually check the oil by adding 2-3

Seeds. If they start to sizzle immediately or pop, the oil is ready.

Add curry leaves and wait for a few seconds. Add BMC Turmeric Powder and

Red pepper flakes and mix in. Reduce heat to medium low. At this point, you can add roasted nuts (cashews or peanuts) or peas or both and mix in.

Add a splash of water to reduce the temperature of the pan, then add the lemon juice

Add a splash of water to reduce the temperature of the pan, then add

Add in the rice and mix in well. Add salt if the cooked rice was not salted.

Cook for 2 mins. Taste and adjust salt and lemon. Cover and take off heat.

Let it sit for 2 mins before serving. Garnish with cilantro.