Lemon Rice

Another south Indian favourite, I personally love the rice for its lemony tartness, the lovely yellow colour and its light texture.

Lemons are a rich source of vitamin C. Lemon zest is rich in an antioxidant chemical called rutin, which helps in strengthening the walls and capillaries. Lemons can be substituted with lime, which is also a rich source of vitamin C. Lime is high in bioflavonoids and other antioxidants.

Serves 3

Preperation Time: 25 min

Cooking time: 10 min

Ingredients

2 cups rice
2 tbs oil
A pinch of asafoetida
2 dried red chillies
1 tbs of split black gram (urad dal)
1 tbs of split gram (chana dal)
½ tsp of fenugreek seeds (methi seeds)
½ cup of peanuts
1 tsp of mustard seeds
10-12 curry leaves
3 tbs of lemon juice
½ tsp of turmeric powder

Wash and cook rice. Heat oil in 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.