This is such an easy dish, which you can make with freshly cooked or yesterday’s cold, cooked rice. The lemon zest and cashew nuts are my and my mum’s non-canonical additions, because more lemon and fried cashew nuts make everything better. You can also make this recipe with very quickly cooked shop-bought vermicelli instead of rice, as the lemon, mustard seed and curry leaf base is a traditional seasoning for a popular South Indian vermicelli dish, known as upma.