Wednesday, October 1, 2008

Lemon Rice

Rice - 1 1/4 cup (200 g)
Lemon - 1 /2 small (3 tbsp fresh juice)
Mustard - 1 tsp
Bengal gram (channa dhal)- 2 tbsp
Dry red chilli - 2
turmeric powder - 1/4 tsp
curry leaves - 1 sprig
Sesame oil - 2 tbsp
salt - to taste

photo updated from Jan 2016 
Mixing the lemon rice in wok

lemon rice with paruppu thogayal in lunch box


Rinse and cook the rice. Cook the rice in a grainy finish (not mushy). Let it cool a bit, by spreading it on a plate.
Heat oil in a pan . Add mustard and as soon as it starts crackle, add channa dal. Let the channa dal get mild red.
Add curry leaves and cut dry chillies.
Switch off stove.
In a  separate bowl, squeeze a lemon and discard seeds .
Add the juice to the fried items in the pan.
Add salt and turmeric powder.
Cool the rice a little and mix it with the items in the pan.
Lemon rice is ready.

Serving suggestions:

Serves 2 people as lunch or travel food.
Serve with Sesame chutney , coconut chutney or Black gram chutney.
This lemon rice will not get spoiled , if prepared without touching by hands or adding water at the end. It stays good for 2 days even outside the refrigerator.
Many people in India prefer to pack this for a road side trip or long train journey.
Best side dishes for lemon rice are potato fry or boiled egg stuffed with masala or masal vadai and also a piece of lemon pickle or a tbsp of thick coconut thogaiyal.

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