Lemon Pulihora (Indian Lemon Rice)

1. 1

   Start by preparing the rice either in a rice cooker or on the stove top, according to package directions.

2. 2

   I use a bit less water than the package instructs, so that the rice is not mushy.

3. 3

   You want the rice grains to be separate once cooked.

4. 4

   When done, set aside.

5. 5

   In a large, deep skillet or pan over medium heat heat the olive oil, mustard seeds, channa dal, hing powder and minced chilies.

6. 6

   Cook over medium heat until the mustard seeds start to sputter.

7. 7

   Then add the onion and turmeric powder and cook and stir until onion is translucent.

8. 8

   Add the cooked rice and stir to coat rice well with the entire mixture.

9. 9

   Add in the curry leaves and lemon juice and cover the pan.

10. 10

    Cook/steam for 5 minutes.

11. 11

    Transfer to a bowl, give it a good stir, top with the sesame oil and toasted peanuts and serve!

12. 12

    Enjoy with chutney, mango pickle or yogurt!

* Per serving · 4 servings · Values may vary.