Friday, February 6, 2009

Lemon rice


1 1/2 cups of rice
salt to taste,
2 tablespoons cooking oil,
A pinch of asafoetida,
2 dried red chilies,
1 tablespoon urad dal,
1 tablespoon chana dal,
1/2 cup peanuts,
1/2 teaspoon mustard seeds,
curry leaves,
1/2 teaspoon turmeric powder,
3 tablespoons lemon juice.

Cook the plain rice in the rice cooker,Heat some oil in a nonstick pan and add in the asafoetida. Break the red chilies into large pieces and toss them in the pan along with the urad dal, chana dal, and mustard and jeera seeds. Fry for about thirty seconds till the lentils turn light brown.- Toss in the peanuts and green chillies. When you hear the mustard seeds crackle, add the curry leaves and stir in the turmeric powder. Stir-fry for another thirty seconds. Now toss the rice in the pan so that the spices mix evenly in the rice. Ensure that the rice is evenly yellow. Now add salt and lemon juice and toss the rice again.

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