Heat the vegetable oil in a large nonstick frying pan. Add the mustard seeds, fenugreek seeds, chana dal, black gram, and the chiles, and stir-fry until lightly browned.
Add the peanuts, chiles, curry leaves, ginger, ground turmeric, and salt, to taste, and cook for about 40 seconds. Stir in the lemon juice, and cook for another minute before adding the cooked rice. Stir-fry the ingredients to heat through, being careful not to break up the rice grains too much.
To serve the rice, divide the mixture between warm serving plates.
*Can be found in specialty Asian markets
Recipe courtesy of Anjum Anand