LEMON RICE RECIPE

Ingredients:

• 1 cups of rice
• Salt to taste
• 2 tblspns of oil/ghee
• A pinch of asafoetida
• 2 dried red chillies
• 1 tblspn of split black gram (urad dal)
• 1 tblspn of split gram (chana dal)
• tspn of fenugreek seeds (methi seeds)
• cup of peanuts
• tspn of mustard seeds (optional) 
• 10-12 of curry leaves 
• 3 tblspns of lemon juice
• tspn of turmeric powder
• 1 tblspn of grated fresh coconut (optional)

Method:

• Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.
• Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal and methi seeds. Cook until dals change colour to light brown.
• Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice.
• Garnish with grated coconut.
• You can use roasted or fried peanuts for this recipe.