Lemon Rice

Ingredients

• 2 cups Cooked Rice (preferably leftover, cold Basmati or Sona Masuri)
• 2-3 tbsp Lemon Juice (from 1-2 lemons)
• 2 tbsp Sesame Oil or any plant-based oil
• 1 tsp Mustard Seeds
• 1/2 tsp Urad Dal (Split Black Gram)
• 1/2 tsp Chana Dal (Split Bengal Gram)
• 1/4 cup Peanuts
• 2-3 Green Chillies, slit
• 1-inch Ginger, grated or finely chopped
• Pinch of Asafoetida (Hing)
• 1 sprig Curry Leaves
• 1/4 tsp Turmeric Powder
• Salt to taste
• Fresh Coriander Leaves, chopped (for garnish)

Instructions

1. 1

   Prepare Rice: Ensure your rice is cooked and preferably cooled down. Leftover, day-old rice works best as it separates easily. Gently fluff the cooked rice with a fork and set aside.

2. 2

   Prepare Tempering: Heat sesame oil or your chosen plant-based oil in a large pan or kadai on medium heat. Add mustard seeds and let them splutter. Then add urad dal and chana dal. Sauté until the dals turn golden brown.

3. 3

   Add Peanuts and Aromatics: Add peanuts to the pan and fry until they are crunchy and lightly browned. Next, add green chillies, grated ginger, asafoetida, and curry leaves. Sauté for about 30-60 seconds until fragrant.

4. 4

   Add Turmeric and Mix with Rice: Reduce the heat to low. Add turmeric powder to the tempering and mix quickly. Immediately add the fluffed cooked rice to the pan. Add salt to taste.

5. 5

   Add Lemon Juice and Garnish: Gently mix everything together, ensuring the tempering and spices are evenly distributed throughout the rice. Be careful not to mash the rice grains. Turn off the heat. Pour the fresh lemon juice over the rice and give it a final gentle stir. Garnish generously with fresh chopped coriander leaves.

6. 6

   Serve: Serve Lemon Rice warm or at room temperature. It makes a fantastic light meal on its own, or can be paired with plain yogurt, papad, or coconut chutney.