Heat oil in a small saucepan over medium-high heat. Add cumin seeds and peppercorns to pan. Cook 30 seconds or until cumin turns reddish brown, stirring constantly. Transfer to a mortar; let cool. Crush cumin mixture with a pestle until coarsely ground.
Rinse lentils in a sieve under cold running water until water runs clear. Combine lentils, 4 cups water, and rice in a large saucepan; bring to a boil. Stir in cumin mixture, salt, and turmeric; cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 10 minutes, stirring once. Remove from heat and let stand, covered, 10 minutes. Stir in cilantro and remaining ingredients. Serve immediately.
Needed a ton more salt but otherwise it was delicious. I added the ginger and curry leaves with the lentils and rice at the beginning, since stirring it in at the end and eating them raw didn't sound good. I think cooking it at the beginning added flavor. I may add a serrano next time for some heat. I served it with roti for a filling lunch, and it would probably go well with Indian spinach (saag).
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