Lemon Rice

Me and hubby are not so much of rice-eating people, but just so that we should have a balanced diet, we have started incorporating rice once or twice a week in our diet. Also, on suggestion of a friend of mine to include lot of rice dishes in the blog, i have started making different types of rice at home. A normal rice dish at our home would have been daal-rice or biryani. But past few days, i have made palak rice, masala bhaat, paneer pulao and Lemon rice. I made them all for the first time, hence didn't click pictures as wanted to get a good hold of the flavours. Now that i know the basics, i will make them again and post recipes.

Lemon rice is one of the most easiest and tastiest pot meal i have eaten. Pot meal is basically one dish containing starch, proteins and vegetables and is cooked with no fuss. Normally, one-pot-meal should have all the elements in itself and should not be accompanied by anything else. A risotto (Italian), Noodle soup (Chinese) or a pulao, for that matter would be called a One-pot meal. In today's times of our busy schedules, a pot meal makes for a perfect choice and provides all the nutrients to the body. So, whether you cook in a pressure cooker, a wok or a pan, it has to be all cooked together as the name suggests.

Lemon rice is basically eaten in south of India. The best part of this dish is it can be made with leftover rice. Just add spices to the cooked rice and your meal is ready. As the name suggests, it's basically a subtle hint of lemon and crunchy peanuts mixed with rice to make a non-spicy but flavorful rice dish.

Ingredients:

Rice - 3/4 cup

Oil - 2 tbsp + 1 tbsp

Lemon juice - 2 tbsp (Add more if you wish to)

Peanuts - 2 tbsp

Mustard seeds - 1 tsp

Asafoetida (hing) - 1/4 tsp

Curry leaves - a few (I used the dried curry leaves, since i didn't have fresh ones)

Urad daal (Split black gram) - 2 tsp

Red chillies - 2

Turmeric powder - 1/2 tsp

Salt - to taste

Recipe:

Cook 3/4 cup rice in enough water till the grains are "just" cooked. Don't overcook the rice as the grains will stick together.

Now drain the extra water (the water will be milky-full of starch), and spread the rice in a plate. Fluff it with fork just to separate the grains.

You can skip this altogether if you have cooked rice (leftover) already ready.

Let the rice cool down.

Heat 1 tbsp oil in a pan/pot/vessel and fry the peanuts till brown in colour. Remove aside.

To the same pan, add 2 tbsp oil. Add mustard seeds. When they crackle, add the hing. Remember to let the mustard seeds crackle.

Add the red chillies and curry leaves. Saute for about 30 seconds and immediately add the urad daal.

Saute till the daal turns brown in colour. Don't make it black or else it will give a burnt taste. So make all of this on a low flame.

Add in the fried peanuts, turmeric powder and salt.

Mix it all well and saute for about 15-20 seconds.

Now switch off the burner. Add in lemon juice and mix in the rice.

Mix well so that the rice is coated with the spices.

Now cover the pan with a lid and let the rice rest for about 5 minutes, so all flavours are blended well.

Serve it along with some Papad or raita or salad. Or have it plain just as it is :)

Happy Cooking :)