This is my mum and dad's recipe, which is an old Indian favourite very popular in West Bengal during monsoon. It is traditionally eaten as warm comfort food on dark rainy days. Very easy to make and goes well with most things, including chips! Although you can make it with white rice, I use brown as it's healthier and suits my dietary requirements. The timing is not exact but it will take however long it takes to cook depending on the type of rice used.
Although this dish is veggie, there's no reason you can't add small cooked prawns or a seafood mix to the pan with the veg for a bit of interest (though I have not tried this yet).
This dish will make a nice starter to an Indian meal, or can be served as a main meal for lunch or casual dinner with friends.
I have labelled this dish as "anti-candida" and "sugar-free". This is when it's used with brown rice, (not white).
If you don't like mustard seeds or the panch phoron mix you can leave it out. It will make it less spicy but no less nice to eat.
Found this recipe quite bland even though I added more spices, onion, garlic etc. - 29 Sep 2013