Wash rice and cook it in the proportion 1: 2.5 ie 1 glass rice 2.5 glass water. The cooked rice grains should be separate, not mushy. Once cooked, spread the cooked rice on a wide plate. This will make the grains separate further & also helps to cool quickly. Allow the rice to cool completely.
Clean, wash and finely chop dill leaves finely.
Heat oil in a thick bottom pan / kadai. When oil is hot, add mustard seeds, urad dal, channa dal and groundnuts. When mustard seeds splutter nicely, add red chilly and curry leaves. Saute.
Add chopped onion and peas if using . Saute 2-3 mins.
Add Dill leaves, turmeric and salt . Saute 3-4 mins. Don’t overcook.
Masala for Dill leaves chitranna ready.
Add cooked cooled rice to the pan. Squeeze lime & Mix them thoroughly & gently. Ensure no rice lumps are formed.Taste test.
Tasty & Easy Sabsige chitranna / Dill rice is ready to serve. Serve at room temperature as such or with papad / raitha.