Lemon Rice

INGREDIENTS:

Cooked or left over rice 4 cups
Lemon juice 2-3 tbsp
Salt as per taste
Oil 2 tbsp
Mustard seeds 3/4 th tsp
Peanuts 4 tbsp
Turmeric powder 1/2 tsp
Green chilis 2 slit
Red chilis dried 2
Curry leaves 1 sprig
Asafoetida (hing) 1 pinch
Bengal gram dal (Chana dal) 1 1/2 tsp
Black gram dal (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 rest of the oil and add mustard seeds. Once they crackle add urad dal and chana dal. Fry on medium flame until the dals turn golden and aromatic.

Next add green chilis, red chilis and curry leaves. Fry for 15-20 seconds until the leaves turn crisp.

Then 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.

Comments

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