What I used: serves 4
2 cups boiled rice, cooled to room temperature (Day old rice works good too)
2 medium onions chopped
1 cup red pepper chopped
5 green chilies slit lengthwise
½ tsp pepper powder
1tsp or more salt
2 tsp of olive oil
For the tempering:
Any or all that you can find--2tsp peanuts, 1tsp whole cashews, 1tsp channa dhal, 1tsp urad dhal, 1/2tsp mustard and cumin seeds, a few curry leaves and some chopped cilantro for the garnish.
Heat a wide shallow skillet. Add 2tsp oil, put in the peanuts and cashew and toss on medium heat till its golden brown, add the channa dhal, curry leaves and cover cooked for just a minute watching it carefully on medium heat. Move it onto a small cup and set aside.
In the same pan, on medium heat, add 2 tsp oil, toss in the mustard and cumin seeds, and cover it till the splattering subsides. Add the chopped green chilies, red peppers and onion; increase the heat to medium-high, constantly working it. When the onions turn transparent, lower the heat to the lowest setting, add in the cooked rice, pepper and salt, and toss them all together now. Mix in the peanut tempering only before the rice is eaten. This way, the peanuts stay crisp and crunchy. Enjoy!