This is such a delicious and versatile rice from the south of India that, even though I have written the recipe before, I wanted to include it in this book. The Tamils would make this rice and take it on long journeys, as it keeps well in a container and is so satisfying. This updated version is perhaps simpler but very tasty and works with coconut curries, tomato-based curries, dal or grilled chicken or fish. The lentils and seeds give it texture and flavour but do not overpower the flavours of the rice. The tang is really delicious and lifts this rice dish from a throwaway accompaniment to a deserving star. If you wanted to add a few more elements, try fresh grated coconut or lightly roasted and chopped peanuts.