Lemon rice is usually cooked for festival days. This dish is especially popular in south India. It can be served as a meal along with curd rice.

Total Cooking time: 35 minutes

Ingredients

1. Raw rice – 1 cup (I used Sona Masoori rice)
2. Lemon – 1 big size
3. Water – 2 cup
4. turmeric powder – 1 teaspoon
5. sesame oil – 1 and 1/2 tablespoon
6. whole red chili – 3
7. Peanuts – 1/4 cup
8. channa dal – 1 teaspoon
9. Mustard – 1 teaspoon
10. urad dal – 1 teaspoon
11. curry leaves -1 sprig
12. Asafoetida – Pinch
13. Salt -1 and 1/2 teaspoon (as needed)

Preparation method

1. Wash the raw rice. Add 2 cups of water to the rice and cook it in a pressure cooker up to 3 whistles.
2. After it is cooked, spread the rice in a separate bowl to cool down.
3. Squeeze the lemon and extract the lemon juice 1 to 2 tablespoon and remove its seed.
4. Take a pan and pour sesame oil. Roast the peanuts to golden brown, then sauté mustard, urad dal, channa dal, after it splutters add turmeric powder, asafoetida, red chili, salt, curry leaves and add squeezed lemon juice let it boil till it observes water for 3-5 minutes on low heat. It would be ready.
5. Take the cooked rice and add this lemon mix. Adjust the mix as per your taste.
6. Garnish it with peanuts on top of the lemon rice.
7. Serve it with thuvaiyal or papads.