Sunday, April 21, 2013

Lemon Rice


2 cups cooked rice
1/2 tsp mustard seeds
2 tsp channa dal (Bengal Gram dal)
1 tsp urad dal (Split gram dal)
1/2 tsp fresh grated ginger
1/4 tsp hing (asofetida)
1 green chilli, slit
2 dried red chillies (Byadgi)
a sprig of curry leaves
1/4 tsp haldi (turmeric powder)
2-3 tbsp cashewnut pieces (or peanuts)
4-5 tbsp of lemon juice
salt to taste
coriander leaves

How it's made:

In a "kadai" or non stick pan, heat oil. Add mustard seeds. When it splutters add channa dal, urad dal, ginger, hing, green chilli, red chilli, curry leaves, and cashewnut pieces. Fry until the color of seasoning turns light brown. Add haldi and salt. Stir for a few seconds. Add cooked rice and lemon juice. Combine seasoning and rice well. Adjust salt and garnish with coriander leaves.

Serves: 3

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