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Lemon Rice
Ingredients:
Rice (Basmati) 300 gms.
Peanuts ½ cup
Dry red chili whole 2 nos.
White urad dal 1 tsp.
Mustard seeds 1 tsp.
Chana dal 1 tsp.
Turmeric powder ½ tsp.
Fenugreek seeds ½ tsp.
Lemon juice 3 tsps.
Asafoetida A pinch
Curry leaves 10-12 nos.
Fresh grated coconut 1 tsp.
Oil 1 tsp.
Salt To taste
Cooking Method:
1. Pick, wash and soak rice for about 20 minutes. Drain. Boil in plenty of boiling salted water until almost done. Drain and keep aside.
2. Heat oil or Ghee in a Kadhai . Add a pinch of asafoetida. Add dry red chili, urad dal, chana dal and fenugreek seeds, cook until dal changes color to light brown.
3. Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Stir fry for half a minute. Add cooked rice, salt, lime juice and turmeric powder. Mix thoroughly.
4. Garnish with grated coconut.
