Add a splash of oil to the cooking pot. Then add the dried chilies, grated fresh ginger, salt and turmeric powder*. Fry this for about 2 minutes, whereafter you can add 150 grams of basmati rice. *If you are using bay leaves, you can add those too in this step Pour in 300 ml of water and bring it to a boil. Let the rice cook until the water is absorbed. This probably takes about about 8 minutes.
Add some sunflower oil to the non-stick frying pan. Then fry the black mustard seeds, red split peas, 3 tablespoons of peanuts, 15 curry leaves* and 120 gram of cooked chickpeas for about 2 minutes. When using mustard, you can better at it when mixing everything.
When the rice is cooked, you can add it to the non-stick frying pan. Mix everything and add lemon juice to taste (about 1 or 2 tablespoons).
Finish the dish with fresh cilantro and a few slices of lemon. Serve with the roasted chicken!