Prep time
20 minutes
Cook time
30 minutes
Servings
2 People
Category
Veg
What You'll Need
Lemon rice
A refreshing and tangy South Indian rice dish infused with fresh lemon juice, aromatic spices, and roasted cashews.
Ingredients :
1. Cooked rice 2 cups
2. Lemon juice 3 tbsp
3. Oil 2 tbsp
4. Mustard seeds 1 tsp
5. Urad dal (split black gram) 1 tsp
6. Chana dal (split chickpeas) 1 tsp
7. Green chillies (slit) 3 slit
8. Red dry chillies 2
9. Curry leaves 5 sprigs
10. Turmeric powder 1/4 tsp
11. Asafoetida (hing) 1 tsp
12. Salt 1 tbsp
13. Cashew nuts 5
15. Fresh coriander leaves 4 sprigs
Procedure :
1. Wash the rice thoroughly. Cook the rice in a pressure cooker with 2 cups of water for about 2-3 whistles until soft. Allow the rice to cool completely (day-old rice works best for texture).
2. Heat oil in a casserole over medium heat. Add mustard seeds and let them splutter. Add urad dal and chana dal, frying until golden brown. Stir in green chillies, dried red chillies, and curry leaves, sautéing for a few seconds.
3. Add turmeric powder and a pinch of hing (asafoetida). Stir well. Add cashew nut and sauté until they are roasted, add the cooked rice to the pan, and mix well to coat the rice with the seasoning.
4. Pour in fresh lemon juice and mix everything evenly. Garnish with fresh coriander leaves and serve hot.
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