Lemon rice is one of the most loved dishes in South India. It's cooked at least once a week in most households. Often eaten with rasam, raita, or chutney.
This makes a really easy and frugal meal during Quarantine. It can be prepared with leftover rice too. A meal you can put together under 30 minutes. With a spicy rasam, pickle and poppadums on the side.
Ingredients
2 tbsp oil
2 tbsp peanut
2 tbsp cashew
1 tsp mustard seeds
1 tsp chana dal
1 inch ginger, finely chopped
2 chilli, finely chopped
A pinch of asafoetida (hing)
1 sprig of curry leaves
¼ tsp turmeric powder
2 cup cooked rice
Juice of half lemon
2 tbsp finely chopped coriander
2 tbsp lemon juice
2 tbsp peanut
2 tbsp cashew
1 tsp mustard seeds
1 tsp chana dal
1 inch ginger, finely chopped
2 chilli, finely chopped
A pinch of asafoetida (hing)
1 sprig of curry leaves
¼ tsp turmeric powder
2 cup cooked rice
Juice of half lemon
2 tbsp finely chopped coriander
2 tbsp lemon juice
Method
1. In a large kadai roast peanut and then roast 2 cashew until it turn golden brown and crunchy.
2. Keep it aside to use further in the recipe.
3. Take 2 tbsp oil in the kadai and add 1 tsp mustard seeds and 1 tsp chana dal.
4. Also add 1 inch finely chopped ginger, 2 chopped green chilli, pinch hing and few curry leaves.
5. Let it splutter on medium flame for one minute.
6. Now add in ¼ tsp turmeric powder and saute slightly.
7. Now add 2 cup cooked rice and salt tsp salt.
8. Add 2 tbsp coriander and lemon juice and mix well.
9. Also add the peanuts and cashewnuts and garnish with coriander leaves.
10. Now serve this delicous lemon rice with rasam, papad or chutney.
