Quick & Easy South Indian Lemon RiceVeg

1

In a mixing bowl, combine the boiled rice with freshly squeezed lemon juice and salt to taste. Mix thoroughly and set aside.

2

Heat oil in a pan over medium heat.

3

Add mustard seeds and wait for them to splutter.

4

Stir in the split gram dal (chana dal) and split white lentils (urad dal), allowing them to cook for a few seconds.

5

Add the peanuts and cook until they turn slightly golden brown.

6

Add the cashew nuts and continue cooking until all the ingredients in the pan are nicely browned.

7

Add the dry red chili, curry leaves, asafoetida, and finely chopped ginger (optional).

8

Stir in the turmeric powder to provide color to the dish.

9

Add the lemon-infused rice mixture to the pan.

10

Add finely chopped green chilies, fresh coriander leaves, and a touch of ghee (optional) for extra flavor.

11

Toss everything together until well combined and heated through.

12

To plate, pack the rice into a bowl, press it down, and invert it onto a serving plate to create a neat mold.

13

Serve hot with sides like pickle and papadams.