Tangy Lemon Rice
Lemon rice has a delightful combination of flavors and textures, and the addition of coconut (if used) gives it a wonderful aroma.
Ingredients
- 1 cup basmati rice or any long-grain rice
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 cup peanuts
- 2-3 green chilies slit lengthwise
- 1/2 teaspoon turmeric powder
- 8-10 curry leaves
- 2 tablespoons lemon juice adjust to taste
- Salt to taste
- Fresh coriander leaves for garnish optional
For the tempering:
- 1/4 cup grated coconut fresh or frozen, optional
- 1 tablespoon chana dal split chickpeas
- 1 tablespoon urad dal split black gram
- 2 dried red chilies broken into pieces
- A pinch of asafoetida hing
Instructions
- Cooking Rice:Wash the rice thoroughly and cook it in a large pot of boiling water until it's cooked. Drain the rice and spread it on a plate to cool. This helps prevent it from becoming mushy.
- Prepare the tempering: Heat oil in a pan on medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, chana dal, urad dal, dried red chilies, and peanuts, Cashews. Fry until the dals turn golden brown.
- Add the asafoetida, green chilies, and curry leaves, turmeric powder. Sauté for another minute.
- Add the cooked rice to the pan. Gently mix everything together, making sure the tempering and spices are evenly distributed. Off the the flame
- Add lemon juice and salt to taste. Mix well. Adjust the lemon juice and salt according to your preference.
- Garnish with fresh coriander leaves (if using) and serve warm.
Notes
Optional step: If using grated coconut, add it now and sauté for a minute until it's lightly toasted.
Add turmeric powder and mix well.