Ingredients
- Cooked Rice – 1 cup
- Lemon juice – 2-3 tbsps
- Peanuts(raw) – 2 tbsp
- Turmeric powder – 1/2 tsp
To Temper
- Gingelly Oil – 2 tbsp (or ghee for added flavor)
- Mustard seeds – 1 tsp
- Red Chillies/Green chillies – 2-3 (as per taste)
- Split Black gram(urad dal) – 1 tbsp
- Bengal gram (chana dal) – 2 tbsp
- Asafoetida(hing) – a pinch
- Fenugreek seeds(Menthulu) – optional
- Curry leaves – few
- Salt to taste
- Ginger – chopped into small pieces
To Garnish
Coriander leaves and Nuts
Preparation Method
Wash rice and soak for about 15 minutes.
Drain and add water & turmeric powder.
Rice water ratio is based on rice variety you are using, so that the grains are separate & not mushy.
Pressure cook the rice for 3 whistles and allow it cool on a plate.
Dry roast peanuts and keep it aside.
Heat the oil in a shallow pan or a kadai.
Add mustard seeds, when it starts crackling, add red chillies broken into two, Bengal gram, black gram & pinch of asafetida. Fry till they into golden brown. Add Ginger, Peanuts & curry leaves.
Remove the pan from the stove.
Add cooked rice, salt and lemon juice. Mix thoroughly so that the rice blends with the juice.
Serve warm with Potato Chips/Mango pickle/Pappad.
Best combination for lemon rice is potato fry.
Variations
1.) Leftover rice can also be used for making this recipe.
2.) Dry roast coriander seeds & sesame seeds, 1 tbsp each and add finally in the rice.
3.) Add fried Cashew nuts instead of peanuts.
4.) Half a tsp of Fenugreek seeds can be roasted and added at the end to give nice aroma.
Word of Caution
- Take care not to over fry the fenugreek seeds, coz it may give bitter taste to the recipe.
- Always add Lemon juice after removing the pan from the stove.
