Lemon Rice

Name: Lemon Rice
Cuisine: Indian
Ingredients: 3 cups cooked rice; 2 tbsp. oil; 1/2 tsp. mustard seeds; 1 whole dry red chilli; pinch asafoetida (hing); 1 tsp. urad dal (split black gram); 1 tbsp. chana dal (Bengal gram); 1 green chilli, chopped; 2 tbsp. roasted peanuts; 1/2 tsp. red chilli flakes (opt); 1 sprig curry leaves; 1/2 juice of lemon or to taste; 1 tsp. coriander leaves, chopped; to taste salt; 1/2 tsp. turmeric powder

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ricecontest - A very good way to use up your leftover cooked rice. This is a very common breakfast item in South India, but can be had for lunch or dinner too. It is also offered in temples in the form of prasad. Very yummy and easy to prepare, is often carried along while travelling and also in the lunch box. Best had with some fried / roasted papads or chips.

Bethica Das @kitchen_flavours

Saved

Ingredients

3 cupscooked rice
2 tbsp.oil
1/2 tsp.mustard seeds
1whole dry red chilli
pinchasafoetida (hing)
1 tsp.urad dal (split black gram)
1 tbsp.chana dal (Bengal gram)
1green chilli, chopped
2 tbsp.roasted peanuts
1/2 tsp.red chilli flakes (opt)
1 sprigcurry leaves
1/2juice of lemon or to taste
1 tsp.coriander leaves, chopped
to tastesalt
1/2 tsp.turmeric powder

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Steps

1

Heat oil and temper with red chilli and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, and curry leaves. Saute till the dals change colour.
2

Now add the turmeric powder and green chilies and saute for a few seconds. Add the cooked rice, salt, lime juice, chilli flakes and fried peanuts.
3

Fry for 2 minutes on a low flame. Serve, garnished with coriander leaves.