Lemon Rice

Heidi’s Health Kitchen, Ivan Raj, Heidi Tompkins
(TDYC230013)
“Potluck Prized Recipes”

Step 1
Rinse the rice thoroughly and cook with 2 cups of water until it’s tender and each grain is separate. Once done, let cool.
Step 2
Heat oil in a pan over medium heat. Add mustard seeds, urad dal, chana dal. Sauté until golden brown.
Step 3
Add curry leaves and green chilies (if using). Sauté for a minute or two until they become fragrant.
Step 4
Add roasted peanuts, hing/asafetida, turmeric to the pan. Stir well, cook for another 2-3 minutes.
Step 5
Add cooked cooled rice to the pan. Gently mix with the tempering and spices. Stir to combine evenly.
Step 6
Squeeze the juice of 1-2 lemons over the rice, depending on your taste preferences. Add salt to taste. Mix well, ensuring the lemon juice is evenly distributed.
Step 7
Serve and garnish with fresh cilantro leaves and grated ginger if you like. Lemon rice is a flavorful and tangy dish that’s perfect and easy for a quick meal.

Recipe tags: Cashews, Peanuts, Rice