Made with AI
Traditional Lemon Rice
Ingredients
- basmati rice1 cup
- oil2 tablespoons
- mustard seeds1 teaspoon
- urad dal (split black lentils)1 teaspoon
- chana dal (split chickpeas)1 teaspoon
- asafoetida (hing)1/4 teaspoon
- green chilies, slit2-3 pieces
- ginger, grated1 inch piece
- curry leaves10-12 leaves
- unsalted roasted peanuts1/4 cup
- turmeric powder1/2 teaspoon
- lemon juice2 lemons
- saltto taste
- chopped coriander leaves2 tablespoons
Instructions
- 1
Rinse the basmati rice until the water runs clear, then soak it in water for 30 minutes. After soaking, drain the rice and cook it with 2 cups of water until the rice is fluffy and fully cooked. Set aside to cool.
- 2
Heat oil in a large pan over medium heat. Add the mustard seeds and let them splutter.
- 3
Add the urad dal and chana dal to the pan and sauté until they turn golden brown.
- 4
Stir in the asafoetida, slit green chilies, grated ginger, and curry leaves. Sauté for a few seconds until aromatic.
- 5
Add the roasted peanuts to the pan and fry for about a minute.
- 6
Sprinkle the turmeric powder over the mixture and stir well.
- 7
Lower the heat and add the cooked rice to the pan. Gently mix to combine, ensuring the rice is evenly coated with the turmeric mixture.
- 8
Drizzle the lemon juice over the rice and add salt to taste. Mix thoroughly but gently to avoid breaking the rice grains.
- 9
Garnish with chopped coriander leaves.
- 10
Serve the lemon rice hot or at room temperature.
