Lemon Rice

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 3 to 4 servings
Ingredients

• 300 gms cooked rice
• 1/4 cup lemon juice
• 3 whole dry kashmiri red chillies
• 1/4 cup chana dal (split bengal gram)
• 1/4 cup peanuts , optional
• 1/4 cup cashewnuts (kaju) , optional
• 15-20 curry leaves (kadi patta)
• 1 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp fennel seeds (saunf)
• 1/2 tsp asafoetida (hing)
• 1 tsp of turmeric powder (haldi)
• 1/2 tsp chilli powder
• 1/2 tsp ginger-garlic (adrak-lehsun) paste
• salt to taste
• 1 tsp oil

Method

1. In a vessel take the cooked rice and add the lemon juice and salt in it and mix well.
2. Heat oil in a non stick pan or wok.
3. Add the peanuts and cashewnuts and roast them for 2 minutes.
4. Keep aside the peanuts and cashews and add the chana dal in the pan and roast them for 2 to 3 minutes.
5. Add the cumin seeds,mustard seeds and fennel seeds and let it crackle.
6. Add 1/2 tsp of hing, dry red chilli and fry for 1 minute.
7. Add the curry leaves and haldi powder, chilli powder and mix well.
8. Add the ginger garlic paste and mix well till the rawness of the ginger garlic goes away.
9. Add the green peas and mix well.
10. Add the rice which was initially mixed with lemon and salt and mix well so that the masala is mixed completely and gives a nice bright lemon yellow color to the rice.
11. Finally add the roasted peanuts and cashews to the rice and give it a nice mix.
12. Serve with raita or a glass of chilled butter milk.