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Lemon Rice

 INGREDIENTS:

  1. Cooked or left over rice 4 cups
  2. Lemon juice 2-3 tbsp
  3. Salt as per 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 dried 2
  10. Curry leaves 1 sprig
  11. Asafoetida (hing) 1 pinch
  12. Bengal gram dal (Chana dal) 1 1/2 tsp
  13. 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.










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