Lemon Rice

During my school days, whenever I open my Lunch box on a Monday, it would be mostly Lemon Rice with Potato Fry . Most of my friends would have brought the same except for variations in side dish. It requires less ingredients and easy to prepare. Also I think most of the mothers would be tired after busy cooking on Sunday.
Lemon Rice stays fresh and good for a longer time. So whenever we go for a one day trip or picnic, my mother used to prepare this along with curd rice and pickle. I like it not just because it is easy to prepare but also for its wonderful taste.

Ingredients:

Lemon 2

Rice 1.5 cups (200ml cup)

Kadalai Paruppu / Channa Dhal 1 tbsp

Dried Red Chillies 3

Ginger a small piece

Cashewnuts/ Peanuts few (optional)

Asafoetida Powder ¼ tsp

Turmeric Powder ¼ tsp

Curry Leaves 6

Mustard Seeds  1 tsp

Salt 1 tsp or to taste

Oil

Preparation:

Squeeze Juice from Lemon. Cut Dried Red Chillies into two halves. Chop Ginger finely.

Method:

Cook Rice.

Heat Oil.  When it is hot, add Mustard Seeds.

Wait till it pops up, reduce flame. Add Channa Dhal and Dried Red Chillies. Fry till it turns slightly brown.

Now add Curry Leaves, Ginger, Asafoetida ,Turmeric Powder, Cashewnuts and/or Peanuts and Salt.

Mix well. Fry till Curry leaves turn slightly brown and Ginger becomes soft.

Switch off the flame.  Add Lemon Juice. Stir well.

Add Rice and mix well.

Serve with Potato Fry or Cauliflower Fry.

Serves: 2-3

Note: Traditionally Raw Rice is used to prepare Lemon Rice. But I use Boiled Rice for its good health benefits. Lemon Rice can also be prepared with the leftover rice.
Make sure the spices are not burnt. Fry the ingredients on a very low flame.