Lemon Rice

11:41 AM


This quick recipe is a lifesaver for me on many nights. Sometimes it's 7 in the evening and I have no clue whats for dinner. I guess it happens to all of us on somedays. when the whole day's work makes you dizzy and all you want is to snuggle up on the bed and doze off. but being a mother means those options are just out of your dictionary. So you still have to cook, you still have persuade your kids to finish their meal and God forbid if you have a toddler then you still have to chase them, cajole them and make them eat whatever is in the plate. Trust me that's a lot of work.

This recipe works in all those categories. It's very very quick if you have some leftover rice in the fridge, it's tangy taste and the crunch from the peanuts is a sure winner with kids and when combined with a sides of protein (Quick poached egg or Indian omelette) and salad it's a nutritious meal in itself. 

I learnt this from my husband and for me he cooks the best lemon rice in this whole world. He cooks very less and has a limited repertoire but when he does, it's finger licking good. you just have to coax him to stay focused and not experiment too much because if he does then there is every chance that a bowlful of okra will land up in his fish curry or a bunch of potatoes will be ground and mixed to Upma. 

So here is the simple Lemon rice recipe which my kids relish and hope yours will too.

Lemon Rice

Ingredients:
Cooked white rice: 3 cups
Onion: 2 medium
Peanuts: handful
Green chilly: 1
Dry red chilly: 1
Curry leaves: 3 sprigs
Bengal gram (chana/cholar dal): 1 tsp
Mustard seeds: 1/2 tsp
Hing: 1/4 tsp
Turmeirc
Salt
Oil; 1 tbsp+1 tsp
Lemon juice: 2 tbsp (more or less, as per taste)
Pinch of sugar to balance the taste

Method:
Peel and slice the onions in half moon shape keep aside.
heat 1 tsp oil and fry the peanuts on low till they are golden. Remove and keep aside.
Heat the oil and add the Chana dal. Cook on medium till they are lightly golden. Add the mustard seeds, Red chilly and let it sizzle. The hing and curry leaves goes next and once they splutter add the chopped onion, chopped green chilly and turmeric. Cook on medium till they change colour (3-4 minutes).

Mix in the lemon juice, salt, and pinch of sugar. Mix.

Add the cooked rice and mix slowly to coat them in the spice mixture. Cook on low and mix in the fried peanuts. cook for another 2-3 minutes, check the seasoning and adjust if needed.

Serve hot.

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