Lemon Rice
Cuisine: IndianDifficulty: easyServings
4
servings1/2cup10
minutes10
minutesResting time
5
minutesNet carbs
40
Lemon rice is very easy recipe you can use your left over white rice next day for a lunch or brunch with very few ingredients that are in every pantry in a Indian house hold.
Very good traveling food and picnic food.
Tastes really good with chicken curry adds a tangy taste pairs well with curry.
Ingredients
2 cps cooked rice
1/2 cup lemon juice
2tbsp neutral oil
- seasoning
1/2 tsp each of Chana dal
,Urad dal.
1/4 tsp each of brown mustard seed, Cumin seed
10 curry leaves,1/8 tsp of Asifotida or hing(optional)
1/8tsp ground turmeric.
4 dry red chilis cut them in half (remove seeds for milder taste) salt to taste
Directions
Cook the I cup rice according to package instructions yields 2 cups of cooked rice. Cool in a sheeting pan.
Heat the oil in skillet until shimmer in a medium fire, place red chilies carefully stir make sure they are not smoking. When they turn darker and plump add cumin and mustard seeds fry until they pop.
Slowly add urad and chana dal fry until golden . Keep the flame medium to low.
Add turmeric stir, add in the rice , mix well so that all flavored oil coat the rice,
cover and reduce the flame to low heat until rice warmed threw. Stir occasionally.
Turn the stove off ( if using electric stove remove from the heat source before adding lemon juice) add curry leaves lemon juice and salt mix well.- Cover the lid let the rice rest for 5 minutes before serving.
Notes
- Day old left over rice is perfect for this preparation,
- Taste good room temperature.
- Substitute Chana dal with Yellow split pea
- Urad dal (black lentil) is optional , ingredients are available in any Indian or Asian markets.