Lemon Rice

This was one of the simpler recipes that didn’t scare me back when I was a beginner in the kitchen.   Today, I cook this whenever I want to whip up something fast and simple, when I don’t feel like eating meat, or when I am swamped with so much work that I refuse can’t cook two different items in one go.  I prefer egg fried rice over lemon rice, but my version of fried rice requires so much cutting and dicing, and a whole army of various sauce bottles that I  decide to go with lemon rice in the end.

I think lemon rice is South Indian in origin.

Anyway, to make this you’ll need:

• oil
• cooked rice (I prefer basmati because it looks longer and prettier)
• a small onion, chopped
• ½ teaspoon each of chana dal (split chickpea) and urad dal
• ginger-garlic paste
• whole, dried red chilies
• green chilies, chopped
• cashew nuts, chopped
• roasted peanuts
• curry and coriander leaves
• mustard seeds
• freshly-squeezed lemon juice
• turmeric and red chili powder (just a pinch of each)
• salt, of course

Method:

1. I discovered that lemon rice tastes better when the rice used is fresh and steaming hot.  So start by cooking rice.
2. Season cooked rice with salt.  Add freshly-squeezed lemon juice.  Mix well and keep aside.
3. Heat a little oil in a pan.
4. Let some mustard seeds crackle in the pan, then add the chana and urad dal.  Fry for a couple of minutes.
5. Add the cashew nuts and roast until slightly golden-brown.
6. Add peanuts, green and red chilies, curry leaves.  Fry for a minute.
7. Add the onion and fry until translucent, followed by ginger-garlic paste (the amount of which will depend on how much rice you have).
8. Add turmeric and red chili powders, and fry real quick.  We don’t want these spices to burn.
9. Add the rice (which we earlier seasoned with salt and lemon juice).  Cook for 3-4 minutes.
10. Garnish with coriander leaves.

Some people eat lemon rice with coconut chutney, while some prefer pickles.  I like mine just as it is.

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