Recipe Description

Cooked rice tossed with a tangy lemon and spice tempering.

Ingredients:-

• Basmati rice – 1½ cups
• Lemon juice – 3 tablespoons
• Oil – 2 tablespoons
• Asafoetida (hing) – ¼ teaspoon
• Dried red chillies, broken in half – 2 no
• Split black gram (dhuli urad dal) – 1 tablespoon
• Split Bengal gram (chana dal) – 1 tablespoon
• Fenugreek seeds (methi dana) – ½ teaspoon
• Peanuts – ½ cup
• Mustard seeds – 1 teaspoon
• Curry leaves -15-20 no
• Turmeric powder – ¼ teaspoon
• Salt – to taste
• Chopped coriander leaves – 1 tablespoon

 

Method:-

1. Wash and soak rice in three cups of water for about half an hour.  Drain.
2. Put the rice into a large microwave-safe bowl with three cups of water.  Cover with cling film stretched over the top and pierced with holes to allow the steam to escape. Cook on high (100%) for fourteen minutes.  Leave to stand for five minutes.  Spread the rice on a plate to cool.
3. Put the oil into a microwave-safe bowl with the asafoetida, red chillies, urad dal, chana dal and methi dana. Cook, uncovered, on high (100%) for two minutes or until dals turn light brown.
4. Stir in the peanuts, mustard seeds, curry leaves and turmeric powder. Cook, uncovered, on high (100%) for one minute.  Gently mix in the cooled rice, salt and lemon juice.
5. Cook, covered, on medium (60%) for two minutes.
6. Garnish with coriander leaves and serve hot.