Wednesday, January 13, 2010
Lemon rice is also synonymous with long train journeys. They keep so well that we would take them on our long train journeys. The lemon and oil in the preparation acts like preservatives and stays good even in the hot and humid weather.
Food and music always makes me nostalgic and takes me back to a different time. I am sure you have your own stories and memories surrounding some food. I hope while you enjoy my recipe today beautiful memories conjure up flooding you with happiness.
Cooked Rice-3 Cups
Cooking Oil- 3 tbsp
Mustard seeds- 1/2 Tsp
Channa Daal- 2Tbsp
Peanuts(raw)- 4 Tbsp
Urad daal-1 Tsp
Curry leaves- 1 Sprig
Red chillies- 4-5
Asafoetida- a pinch(optional)
Lemon juice- 1/3 cup(depending on the sourness of lemon)
1.Heat oil in a wide pan
2.Fry the peanuts till it is done, take out and keep aside.Fry the channa daal and keep that aside as well.
3.Splutter the mustard seeds and urad daal and throw in the red chillies, saute for a minute.
4.Add salt(if you have added salt while cooking the rice, be careful), turmeic and asafoetida and mix well (should be done on low heat, or else you will be burning the powders)
5.Add the rice (cooked) and mix well.
6.Switch off the heat. Add lemon juice and mix well. Check the taste and add more lemon juice if required.(It should be on the higher side,if you are eating later, since the rice will absorb it if you keep it longer.)
7.Mix in the fried peanuts and channa daal
8.Serve warm or cold with a pickle of your choice, yogurt or as it is.Enjoy !
1.The rice must cool down well, if you do not have the prepared rice from previous day.The rice grains should be separated and lumps should be avoided.
2.If you are preparing rice for this dish, you could add salt while cooking the rice.
3.If you are planning to pack this for later, let it cool down completely before doing so.
Contributor : Namitha