Veg: Lemon Rice

Why Lemon Rice?

Once you eat rice as a staple food in your daily diet, it can often become monotonous to eat it day in and day out. I tried to experiment infusing different flavors into the rice to make it a bit more exciting.  I found during my experimentation, that the combination of lemon juice, turmeric powder and dry red chilli peppers, make a tasty concoction embraced by my husband and two sons.

Ingredients and Amount or Quantity
1. Basmati Rice (1 1/2 cup)
2. Lemon Juice (one one whole lemon)
3. Turmeric Powder (1 table spoon)
4. Whole Corriander (1/2 spoon)
5. Cholar (chana) Daal (1 table spoon)
6. Urdha Daal (1 table spoon)
7. Shorshe (Mustard) (1/2 table spoon)
8. Dry Whole Red Chilli Peppers (3 pieces)
9. Oil (4 table spoons)
10. Salt (as per taste)
11. Curry Leaves (10 pieces)

Method
Soak Urdha and Cholar Daal for 3 hours and set aside. Cook rice and take the starch out. Add oil to heated pan on stove. When oil is hot, add whole corriander, shorshe (mustard), dry whole red chilli peppers, cholar and urdha daal, curry leaves. Stir fry for 2 minutes. Then add rice in pan. Add turmeric, salt (to taste) and lemon juice. Stir constantly for a few minutes until all ingredients mixed properly.

Serve hot.

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