Tangy Lemon Rice with Peanuts |
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Prep Time: 3 Minutes Cook Time: 4 Minutes |
Ready In: 7 Minutes Servings: 1 |
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One of my lunch-box favourites and it's sooo easy to make! Although it tastes best served hot, it keeps well for later too. Serve with a coconut chutney (#15042 possibly? :) No no, I'm NOT advertising my recipes!), or plain chilled curds/yoghurt. Ingredients:
3/4 cup cooked rice, cooked without salt (you can use leftover cooked rice) |
1 teaspoon oil |
1/2 teaspoon mustard seeds |
1/2 teaspoon urad dal or 1/2 teaspoon split black gram |
1/8 teaspoon turmeric powder |
1/8 teaspoon asafetida powder (optional) |
1 tablespoon peanuts |
1/2 medium green chili, chopped |
1/4 teaspoon salt |
1 tablespoon lemon juice |
coriander leaves (to garnish) |
Directions:
1. Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
2. When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
3. Saute for about 2 minutes.
4. Then add cooked rice and salt and saute for another 5 minutes.
5. Remove from flame, add lemon juice and mix well.
6. Garnish with chopped corriander and serve!
7. Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture.
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