Instructions
- Heat the oil in a pan. Once hot add mustard seeds, cumin seeds, split urad dal and dried red chili, let the mustard seeds and pop and urad dal will get light brown.
- Then add peanuts and cashews. Sauté them till they are light brown.
- Then add green chilies and curry leaves.
- Then add asafoetida ad turmeric powder.
- Then immediately add cooked rice.
- Mix well. Let the cooked rice get heated.
- Add lemon juice and mix well.
- Serve hot.
Additional info
Taste – mild spicy and tangy from lemon juice, little crunchy here and there from nuts
Shelf life – let it cool completely then you can keep in refrigerator for 4 days.
Serving suggestions – serve as a light meal or pair it with your meal (roti-subzi-curry and rice).
Tips –
- Keep all the ingredients prepared and handy then start making it. Because when oil is hot you need to add ingredients one by one immediately.
- Adjust the lemon juice as per your taste.
- Skip the salt if your cooked rice has salt.
- Make sure that your cooked rice is cooled completely before you start making lemon rice. Because hot rice grains are soft and when you are mixing rice they might break.
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