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Ingredient
Lemon Rice
Introduce
Chef :
Bethica DasLemon Rice
#ricecontest - A very good way to use up your leftover cooked rice. This is a very common breakfast item in South India, but can be had for lunch or dinner too. It is also offered in temples in the form of prasad. Very yummy and easy to prepare, is often carried along while travelling and also in the lunch box. Best had with some fried / roasted papads or chips.
Ingredient
3 cups
cooked rice
2 tbsp.
oil
1/2 tsp.
mustard seeds
pinch
asafoetida (hing)
1 tsp.
urad dal (split black gram)
1 tbsp.
chana dal (Bengal gram)
2 tbsp.
roasted peanuts
1/2 tsp.
red chilli flakes (opt)
1 sprig
curry leaves
1 tsp.
coriander leaves, chopped
to taste
salt
1/2 tsp.
turmeric powder
Cooking instructions
* Step 1
Heat oil and temper with red chilli and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, and curry leaves. Saute till the dals change colour.
* Step 2
Now add the turmeric powder and green chilies and saute for a few seconds. Add the cooked rice, salt, lime juice, chilli flakes and fried peanuts.
* Step 3
Fry for 2 minutes on a low flame. Serve, garnished with coriander leaves.
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