Lemon Rice

Directions

• Cook the rice until it’s soft yet retains its shape; avoid overcooking. Spread the cooked rice on a plate or in a broad vessel to cool, drizzling one or two teaspoons of oil over it to prevent sticking.
• Extract the juice from the lemons, set aside. Slit the green chillies lengthwise for a balanced distribution of heat, and finely chop the ginger to incorporate into the dish.
• Heat oil in a kadai (or a heavy-bottomed pan) over medium heat. Once hot, add mustard seeds and wait for them to pop, signaling the oil is ready. Add Bengal gram dal (chana dal), urad dal (black gram), cashew nuts, and peanuts, frying them until they turn a golden brown color.
• Introduce the green chillies, a pinch of asafoetida powder, and curry leaves to the pan, frying them briefly to unlock their flavors. Stir in turmeric powder and salt, mixing well to combine.
• Reduce the heat to low and carefully add the cooked rice to the kadai. Gently mix the rice with the spices, ensuring an even distribution without breaking the grains.
• Pour the lemon juice over the rice and give it another gentle mix to ensure the flavors are well combined.
• Finish by sprinkling finely chopped coriander leaves over the top for a fresh, herbal touch. Remove from heat and serve the lemon rice while it’s flavorful and warm.