Lemon Rice

Lemon Rice is a very tangy and nutty version of rice. Basically, a new makeover for left over rice :) 

Ingredients:

• Basmati Rice: 1 cup 
• Oil/ Ghee: 3-4 tbsp
• Whole Red chilli (Sabut Lal Mirch) : 1 (broken in 2-3 pieces)
• Roasted Peanuts: 1-2 tsp
• Cashews : 1 tbsp
• Salt: to taste
• Cumin seeds/ Jeera: 1 tsp
• Mustard seeds: 1 tbsp
• Curry leaves: a few
• Chana Daal: 1 tbsp (wash and soak in water)
• Urad daal: 1 tsp (wash and soak in water)
• Lemon juice: 2-3 tbsp 
• Turmeric pwd: 1 tsp
• Green chilli: 1 (cut in halves and slit from centre lengthwise)
• Ginger: a small piece (grated)
• Coriander leaves: (chopped finely)
• Asafoetida: a pinch
• Onion: 1 (chopped)

Method:

1. Cooking rice:
• Wash rice properly and soak them in water(2 cups) for 10 mins. Add salt, turmeric pwd and 1 tsp ghee/ oil.
• Take a boil and cook and low flame for 12-13 mins. (Make sure the rice is properly cooked but not too soft)
2. Tadka/ Seasoning:
• Heat oil/ ghee in pan. Add hing, whole red chilli and mustard seeds. Let them splutter. 
• Add jeera, curry leaves, green chilli. Cook for a min.
• Add ginger and onions.Cook for 2-3 mins. (Don't overcook onions)
• Add chana daal and urad daal (Drain water from the daals). Add a little salt(~ 1/4 tsp).
• Add peanuts. Cook for a min.
• Add cashews. Cook till cashews turn little brown.
• Add a little water (1 tsp), if needed. Cover and cook for 2-3 mins till chana daal and urad daal are done.
• Add lemon juice. Turn off the flame.
3. Mix the cooked rice in tadka. Add coriander leaves and mix well.
4. Ready to serve hot with pickle . 

PS:

• Use 1 big lemon for 1 cup rice.
• You can also use previous day's leftover cooked rice. 
• The rice should be cooked. Don't cook rice after adding tadka/ seasoning.