Lemon Rice (4 Servings)

3 cups cooked rice

Juice from 3 large lemons (Indian size–US size…11/2 will do)

1/2  cup shelled peas

1/3 cup peanuts (optional if peas are added)

1 tsp mustard seeds

3 or 4 slit green chilies

1 tbsp chana dal

1 tsp salt

1/4 tsp powdered methi (fenugreek) seeds

1/4 tsp asafotida

3 Sprigs curry leaves

1 tsp grated ginger

2 tsp finely cut coriander leaves

1 tsp turmeric powder

2 tsp oil

Cook one cup of raw rice in 2 or 21/2 cups of water to get rice as separated grains. Spread the rice on a platter to cool down. For better separation, add a spoon of oil to water when cooking the rice.

Heat oil in a frying pan and add the mustard seeds.  As they splutter, add the methi powder and chana dal. When the dal starts changing color, add the chilies, ginger, and turmeric powder along with asafotida. Add the peas or peanuts and stir well. Add salt and remove from fire.

Add the curry leaves and add the mix to the cooled rice.

Pour the lemon juice to the rice and mix all ingredients well. Garnish with coriander leaves.

Cookin tip: In case you feel like a variation you cook add finely cut capsicum in place of chilies and saute well. in this case add black pepper powder or chili powder for spice. Finely cut carrot added when sauteing adds to the taste ans color.

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