In a large pan, heat the oil on medium high heat and add the mustard seeds. Once it begins to pop, add the urad dal and dried red chilies.
Once the urad dal turns golden brown, add the peanuts and saute for 30 seconds.
Add the ginger, green chilies, onions, curry leaves, turmeric powder, asafoetida and saute for another 30 seconds.
Add the cooked rice and mix well. Add salt and lime juice to taste. Toss well and let the rice heat up. Turn off the heat and garnish with chopped coriander leaves and serve hot!
By Ria Samuel