Lemon Rice

 INGREDIENTS:

1. Rice (cooked and cooled) 4 cups
2. Lemon Juice 2-3 tbsp
3. Salt to taste
4. Oil 2 tbsp
5. Mustard Seeds 3/4 th tsp
6. Peanuts 4 tbsp
7. Turmeric Powder 1/2 tsp
8. Green Chilis 2 slit
9. Red Chilis 1-2
10. Curry Leaves 1 sprig
11. Asafoetida (hing) 1 pinch
12. Bengal Gram (Chana dal) 1 tsp
13. 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.