Lemon Rice

Lemon Rice

So…what do we when Charit is not around for the weekend- We do what he does not enjoy so much! And one of them is “eat lemon rice”, he likes it but this is not his favorite. I and Arnav love it! My first memory of this dish is eating it as Prasad in temple. And then colleagues would often bring it…and I would finish it for them! I love the small packets of lemon rice that we get here in temples as Prasad.

Here is how the dish goes-

Ingredients:

3 cups boiled Rice

2 Tbsp Oil

1 tsp Black Mustard seeds/Rai

Pinch of Hing/asafoetida

Few curry leaves

3-4 chopped green chilies optional

3-4 Whole Red Chilies

1 tsp. turmeric powder

½ tbsp Channa daal

½ cup raw peanuts

Chopped Coriander

Salt to taste

Method:

Heat a tbsp of oil and add peanuts, roast until brown, drain and keep aside. To the same pan, add tbsp oil, add mustard seeds, once they crackle add hing, whole red chilies, green chillies, channa daal and curry leaves. Fry until the channa daal is brown. Now add the peanuts, and turmeric powder, stir fry for a minute. Now add cooked rice, salt and lemon juice, stir gently. Remember to add lemon juice in slight excess, the rice should be slightly more tangy, as by the time you sit to eat it the cooked rice will soak the additional flavor.

Garnish with coriander and eat it warm. This can be served at room temperature also. You can eat it with curd or a Chutney of your choice.


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