Lemon Rice

A very dear friend from Coorg who’s now a hotshot chef, used to prepare this fragrant lemon rice in a jiffy, especially when we had left over rice. Brings back so many memories from the days when I had just started working and she was still studying. We shared the same dingy PG (paying guest accomodation), had limited money, but that never stopped us from having a blast!

For lemon rice you’ll need -

• 3 cups of cooked rice (cooked at least an hour before, ideally 4-5 hours ago)
• 2 tbsp of oil
• 2 tbsp of raw peanuts
• 1 tbsp of cashew nuts
• 2 green chillies, chopped
• 2 sprigs of curry leaves
• 1 pinch of hing (asafoetida)
• 2 tsp of skinned split urad dal
• 1 tsp of chana dal
• 2 tsp of rai (mustard seeds)
• 1 tsp of haldi (turmeric powder)
• 2 tbsp of chopped coriander leaves
• Juice of 1/2 lemon
• Fresh grated coconut for garnishing (optional)

Heat oil in a small pan. Once the oil is hot, add the urad dal, chana dal, rai and hing. Add in the peanuts and cashews. Finally add the green chillies and curry leaves. Switch off the stove and pour the hot oil over the rice, lemon juice and mix gently with a fork. If you didn’t add salt while cooking the rice, add it and mix everything well. Garnish with chopped coriander and grated coconut (if using).

I am sending this lemon rice platter as the 27th December entry for the one week recipe marathon from December 25th to 31st at Nupur’s One hot stove.

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