Lemon Rice

Preparation and cooking time : 40 minutes


Cooked Rice : 2 cups
Peanuts : Handful ( either raw or roasted and peeled)
Cashew nuts : 5 (Optional)
Mustard seeds : 1 tablespoon
Urad dal : ½ tablespoon
Chana dal : ½ tablespoon
Cumin seeds : ¼ tablespoon
Curry leaves : 1 twig
Onion : 1 (Optional)
Green Chillis : 3
Ginger : 1” piece, grated (Optional)
Dry red chilli : 1-2 (Optional)
Turmeric : 1 Pinch
Salt : To taste
Lemon : 1, extract juice (Adjust according to taste)
Coriander : To garnish
Oil : 3-4 tablespoons

1. Heat oil in a pan. Add mustard seeds and let them splutter. Add peanuts, cashew nuts, dals, cumin seeds, curry leaves, chillis, ginger and onions.
2. Saute till onions are translucent and add salt and turmeric.
3. Remove from heat and allow to cool. Add lime juice and mix well.
4. Pour this over cooked rice and mix well. Garnish with coriander.

Tip : If you are using onions, add a pinch or two of salt while sautéing them as onions can be quickly fried.

Note : You can also use hing instead of ginger, if you like it.

Benefits of lemon : Lemon juice is widely known as a diuretic, antiscorbutic, astringent, and febrifuge. In Italy, the sweetened juice is given to relieve gingivitis, stomatitis, and inflammation of the tongue. Lemon juice in hot water has been widely advocated as a daily laxative and preventive of the common cold.


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