This spicy lemony rice is a popular southern Indian dish and goes well with tomato curries.
Makes enough to serve four.
Soak the yellow split peas for 20 minutes to soften them.
Cut the chilli lengthways in half. Cut each chilli lengthways again. Take one of the quarters and chop it finely, leave the others as they are.
Roast the drained split peas over a medium heat for a minute. Add a teaspoon of oil and the mustard seeds. Turn the heat up a little. When the mustard seeds start popping add the tumeric, peanuts, curry leaves and chilli. After a minute add the rice and the lemon juice. Cook for another minute and serve.