If my lunch box, had Lemon Rice (gasp | shock | pinch myself) probably, the wet grinder was out of service, causing a major technical glitch, in the production line, of the Idlis ! When life hands out lemons, we Tambrahms, make Lemon Rice.
Lemon Rice, is an Ideal idea, for a lunch box and while travelling, as it is healthy, quick, easy and tastes even better after cooling down, especially along with pickles and vadams | fryums | chips | crispies.
Prep time : 5 mins; Cooking time : 20 mins; Serves : 4
- Rice (Ponni raw | Seeraga Sambha (aromatic short grain) | any variety) – 2 cups
- Lemon – 2
- Green Chilly – 3 – 4
- Whole red chilly – 1
- Mustard Seeds – 1 tsp
- Black Gram Dal / Udad dal – 1 tsp
- Bengal Gram Dal / Channa Dal – 1 tbsp
- Peanuts – 1 tbsp
- Cashew nuts (optional) – 7 – 9
- Turmeric powder – 1/2 tsp
- Groundnut oil / Sesame Oil – 1 tbsp
- Rock Salt powder – to taste
- Coriander / Cilantro leaves – 3 sprigs
- Curry leaves – 9 – 11
1. Soak the channa dal in water, just enough to cover the lentils for 5-10 mins. Drain and set aside. This step makes the lentil swell up, giving it a soft, chewy texture when one bites into it.
2. Squeeze out the lemon juice, mix in the turmeric powder (an antiseptic, which gives this rice, the sunny yellow colour) and salt. Mix well and set aside.
3. Soak the rice (please note, seeraga sambha rice makes even a simple rice dish, taste exceptional) in 3 cups of water (2 1/2 cups for Seeraga Samba rice) and pressure cook it. Set aside to cool down.
4. Finely chop the green chilly and coriander leaves and set aside.
5. Heat half a tbsp of oil in a pan, then add mustard seeds to splutter, udad dal, drained and dry channa dal, finely chopped green chilly, whole red chilly – roughly broken into two pieces, peanuts, cashew nuts and curry leaves, in that order, till all the ingredients in the pan are slightly browned. Switch off heat. Let it cool down, then season it to turmeric, salt, lemon juice mixture.
6. Add the remaining, half a tbsp of oil to rice and fork out the rice, to avoid breaking up the grains. Pour the seasoned lemon juice with turmeric powder and salt mixture over the rice and mix well. Make sure, the rice has cooled down a bit, before adding lemon juice, which may tend to get bitter, if the rice is too hot. Garnish with chopped coriander leaves.