Lemon Rice

INGREDIENTS:

Rice (cooked and cooled) 4 cups
Lemon Juice 2-3 tbsp
Salt to taste
Oil 2 tbsp
Mustard Seeds 3/4 th tsp
Peanuts 4 tbsp
Turmeric Powder 1/2 tsp
Green Chilis 2 slit
Red Chilis 1-2
Curry Leaves 1 sprig
Asafoetida (hing) 1 pinch
Bengal Gram (Chana dal) 1 tsp
Black Gram (Urad dal) 1 tsp

METHOD:

Serving Size: 2-3

Heat a pan with 1/2 tbsp oil on a medium heat. Add peanuts and fry until golden and crunchy. Remove and keep aside.

Pour the remaining oil and add mustard seeds. Once they crackle, add urad dal and chana dal. Fry on medium heat until the lentils turn golden and aromatic.

Add green chilis, red chilis and curry leaves. Sauté for 15-20 seconds until the leaves turn crisp.

Add hing, turmeric and salt. Add the cooked rice to the pan. Switch off the heat. Add the lemon juice and give it a good mix.

Garnish with roasted peanuts. Serve lemon rice with cucumber raita. Coconut chutney also goes great with this dish.

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