Lemon Rice

1. 1

   Place the cooked rice in the refrigerator for 30 minutes.

2. 2

   Heat 2 tablespoons of oil in a cooking pan.

3. 3

   When hot, throw in the mustard seeds and let them sputter.

4. 4

   Then add the urad dhal, ginger, asafoetida, curry leaves, green chilies and saute for couple of minutes.

5. 5

   In a separate pan, heat the remaining oil and when smoking, add the peanuts and cook for 10 minutes on medium flame, until crunchy.

6. 6

   Remove and place over a kitchen towel to remove excess oil.

7. 7

   Then add the roasted peanuts, turmeric powder, salt and lemon zest to the other cooking pan and give it a thorough mix.

8. 8

   Cook till the raw smell disappears, about 1 minute.

9. 9

   Turn the flame off and pour in the lemon juice.

10. 10

    Taste and adjust salt and seasonings if needed.

11. 11

    Add the chilled rice and mix well.

12. 12

    Serve warm with chips, any fried vegetable, egg curry, or dry chicken curry.

* Per serving · 4 servings · Values may vary.