Large lemon rice

Lemon Rice

Yield: 2

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Lemon Rice Recipe

  • 2 cups Basmati rice
  • 5 Tablespoons lemon juice
  • 2 teaspoons mustard seeds
  • 2 teaspoons Urad daal
  • 2 teaspoons Chana daal
  • 2 - 3 whole dried red chiles
  • 1/2 teaspoon turmeric powder
  • pinch asafoetida
  • 1/2 cup unsalted roasted peanuts
  • 10 - 12 curry leaves
  • 1 Tablespoon grated unsweetened coconut
  • salt, to taste
  • 2 Tablespoons vegetable oil
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Preparation Instructions

Wash rice well before cooking. Then take rice with 3 3/4 cups water and add a little salt to it. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice. Once the rice is cooked, keep it aside.

Heat oil in a deep frying pan or a kadai.

Add asafoetida, dried red chillies cut into two, urad dal and chana dal. Cook until dals change colour to light brown. Add peanuts and mustard seeds. When the mustard seeds start to crackle, then add curry leaves. Fry for 10 seconds more

Next add turmeric powder and stir well. Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains do not break.

Garnish with grated coconut and serve hot.

Yield: 2

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I'm sorry. I did not realize you were asking for ratings following the making of the dish. But I am very interested to try it, especially since it contains the world's most unusual spice: asofoetida. Thank you for posting it.

j v

I actually have a question...does the Urad Dal need to be soaked before cooking this recipe??