Lemon rice is one of my favourite rice preparations. The hint of lemon along with the dals (pulses) used for tempering make it simply perfect to go along with any side dish you choose to have. It’s really easy to make and here is the best part: you can use your leftover white rice to make a whole new dish!
Rice (cooked white Basmati rice) 2 cups
Green chillies, chopped fine 5
Fresh ginger, chopped fine 1 inch piece
Curry leaves 15
Small lemons - juice only 4
Mustard seeds 1/2 tsp
Urad dal 1/4 tsp
Chana dal 1/2 tsp
Turmeric (haldi) powder 1/4-1/2 tsp
Vegetable oil 1 tbsp
Chopped coriander (optional for garnish) 1 1/2 tbsps
Asafoetida powder (hing) 1/4 tsp
Salt to taste
1. In a deep vessel, heat the oil. Add the mustard seeds and allow to splutter. Add in the urad and chana dals, stir. When the dals turn slightly brown, stir in the hing and add in the curry leaves, chillies and ginger.
2. Add in the turmeric powder, stir for a few seconds and turn the gas off. Pour in the juice, add salt to taste and add in the rice. Mix well and you're done! Garnish with coriander.
Servings : 4 to 5