Full Recipe - www.whiskaffair.com/lemon-ric...
Ingredients
2 tablespoons sesame oil (or any other cooking oil)
½ teaspoon black mustard seeds
1 teaspoon split and skinned black lentils (white urad dal)
1 teaspoon Bengal gram lentils (chana dal)
2 green chilies (slit into half)
3-4 dry red chilies (stalks removed)
10-12 curry leaves
½ teaspoon asafetida (hing) (skip for gluten-free)
¼ cup peanuts
6-8 cashew nuts
½ teaspoon turmeric powder
2 cups cooked and cooled rice
1 tablespoon freshly squeezed lemon juice (or lime juice)
1 teaspoon salt (or to taste)
Instructions
Heat oil in a pan over medium heat.
Once the oil is hot, add mustard seeds, urad dal, and chana dal, and saute until the dals are lightly browned, stirring continuously.
Add green chilies, dry red chiles, curry leaves, and asafetida, and saute for 10-12 seconds.
Add peanuts and cashew nuts and saute for 40-60 seconds until the nuts are slightly browned, stirring continuously.
Now add turmeric powder and saute for 10-12 seconds.
Add rice, lemon juice, and salt, and mix well.
Reduce the heat to low.
Cook for 2-3 minutes.
Check for salt and add more if required. Serve hot.
Notes
You can easily double or triple the recipe.
Sona Masuri is the preferred rice choice to make lemon rice. Having said that, you can use any white short-grain nonsticky rice or basmati rice as well.
Cook the rice beforehand and make sure to cool it down completely before stir-frying it with other ingredients. Day-old rice is perfect to make this recipe.
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