Lemon Rice

Ingredients

• 2 cups cooked rice
• 1/4 cup peanuts
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• Curry leaves
• 1/2 tsp turmeric
• 2 green chilies
• 1 lemon
• Oil
• Salt to taste

Instructions

1. 1

   Cook 2 cups rice with 4 cups water until the grains are separate and fully cooked (not mushy). Spread on a plate to cool completely - warm rice will clump when mixed. Slightly dry, day-old rice works best.

2. 2

   Heat 2 tbsp oil in a pan. Add 1 tsp mustard seeds and let them pop. Add 1/4 cup peanuts and fry for 2 minutes until golden. Add 2 dried red chilies (broken), curry leaves, and 1/2 tsp turmeric. Stir for 30 seconds until fragrant.

3. 3

   Add the cooled rice, salt, and 1/2 tsp turmeric. Toss gently so the rice is evenly coated and turns a bright yellow. Use a flat spatula to fold rather than stir, so the grains do not break.

4. 4

   Squeeze the juice of 1 lemon over the rice and toss again. Taste and adjust lemon and salt - the flavor should be tangy but not sour.

5. 5

   Cook for 2 more minutes on low heat to blend the flavors.

6. 6

   Serve hot with papad, raita, or a simple pickle. Lemon rice is the quick lunchbox solution of South Indian homes - bright and full of flavor.

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