LEMON RICE
If you go on a picnic with a South Indian family and this LEMON RICE is not served, there’s something wrong. Crunchy, salty, citrusy, this rice is a staple in lunch boxes and picnic baskets for good reason. Serve on its own with pickle or as a side to meats and curries.
Servings: 4 Total Active Time: 25 min.
1. Heat oil in a large pan on medium flame. Add peanuts and roast till slightly golden.
2. Add mustard seeds, chana dal, and urad dal. Fry until the dals are crunchy and golden.
3. Add ginger, curry leaves, and red chilies broken in half. Fry for 30 seconds until the leaves turn crispy. Turn off the heat.
4. Mix in hing, 1/2 tsp salt, and turmeric.
5. Add the cooled rice to the pan along with the juice of 1/2 a lemon. Mix gently. Add additional salt and lemon juice to taste (You will most likely need to add the rest of the lemon and more salt).
Lemon Rice
Ingredients
- 2 cups pre-cooked long-grain white rice (day old rice works best)
- 3 tablespoons raw peanuts
- 1 teaspoon chana dal (dried split chickpeas)
- 1 teaspoon urad dal
- 1 teaspoon mustard seed
- 1/2 tablespoon finely minced ginger
- 1 curry leaf sprig
- 2 dried red chillies
- juice of 1 lemon
- 1/4 teaspoon hing
- 1/4 teaspoon turmeric
- 1 tablespoon neutral oil
- salt to taste
Instructions
- Heat oil in a large pan on medium flame. Add peanuts and roast till slightly golden.
- Add mustard seeds, chana dal, and urad dal. Fry until the dals are crunchy and golden.
- Add ginger, curry leaves, and red chilies broken in half. Fry for 30 seconds until the leaves turn crispy. Turn off the heat.
- Mix in hing, 1/2 tsp salt, and turmeric.
- Add the cooled rice to the pan along with the juice of 1/2 a lemon. Mix gently. Add additional salt and lemon juice to taste (You will most likely need to add the rest of the lemon and more salt).