Some things are so simple and yet never cease to amaze you!! Lemon Rice happens to be just that for me! It’s so full of flavour, refreshing in every bite…I can’t seem to get enough of this!
Leftover rice means Lemon Rice!! I make it at least once every week if I have any leftover rice.
Being a non rice eater couple, I make rice just once a week, a little extra to purposely save some for the next day 😁 Even as a kid, my Mother would make it for lunch sometimes, pairing it with some papad, curd, pickle, etc. I always temper it with loads of chana dal, peanuts and stuff to give a crunchy texture!
I guess this is the best one-pot meal for the summers too because it gets ready in a jiffy! 😊
Let’s get going with this easy peasy recipe…
Yield: serves 1
Equipment: measuring cups/ spoons, a wok.
2 cup cooked rice
2-3 tbsp oil
1/2 tsp turmeric pwd
a handful of curry leaves
1/2 tsp mustard seeds
1 pinch asafoetida (hing)
1-2 dried red chilli (I used the round ones, called ‘ber mirchi’)
2 tbsp raw chana dal
2 tbsp raw white urad dal
1/2 cup raw peanuts
salt to taste
2-3 tsp lemon juice
Heat oil in a wok. Once it’s hot enough, add asafoetida, curry leaves, mustard seeds, chana dal, urad dal, turmeric pwd, dried red chillies. Let these crackle for 2-3 mins. Next, pop in the peanuts. Fry the peanuts with the other ingredients for 5 mins. Season the ingredients with salt and add the cooked rice. Squeeze lemon juice and mix well. Turn off the flame. Cover with a lid for 2 mins and serve hot.
Tips to follow for perfectly seperate rice grains:
*Use cold, leftover rice.
*If using freshly cooked rice, then keep it the refrigerator for 30 mins before making Lemon Rice.
*Always use a fork to fluff the rice before adding it to the wok. This keeps the cooked grains of rice intact.
Hope you enjoy this!