Lemon Rice - crunchy, flavorful, tasty and tangy dish that is easy to make with few ingredients under 10 min if you have precooked rice.
Ingredients
- 3 to 4 cups cooked rice.
- 1.5 to 2 tablespoons lemon juice or add as required.
- 1 teaspoon mustard seeds.
- 1 teaspoon urad dal (spilt and skinned black gram).
- 2 dry red chilies – preferably seeds removed.
- 1 teaspoon chopped green chilies or 1 to 2 green chillies – chopped.
- 12 to 15 curry leaves.
- 1 generous pinch asafoetida (hing).
- 1/2 teaspoon turmeric powder.
- 1 tablespoon cashews – halved or chopped (optional).
- 1/4 cup peanuts – optional.
- 3 tablespoons sesame oil (gingelly oil) or any neutral oil.
- salt as required.
Method:
- In a small frying pan, heat 2 tablespoons sesame oil.
- First fry the peanuts until crunchy and then set them aside.
- In the same oil, then fry cashews until golden.
- Remove and set aside.
- Now add 1 tablespoon sesame oil in the same pan.
- Keep the flame to a low.
- Add the mustard seeds and let them crackle.
- Once the mustard seeds begin to crackle, add the urad dal.
- Fry until the urad dal turns golden.
- Fry everything on a low flame, so that the lentils do not burn.
- Then add the red chilies, green chilies (chopped) and curry leaves.
- Sauté for a few seconds until the red chilies change color.
- Switch off the heat and add the asafoetida and turmeric powder.
- Mix very well Immediately pour this tempering mixture on cooked and cooled rice.
- Add the fried peanuts and cashews, lemon juice, salt.
- Mix very well.
- Keep the bowl or pan covered for the flavors to blend for 4 to 5 minutes.
- Garnish Lemon Rice with some chopped coriander leaves.