If there was one thing that you asked which was easy to cook and the best use of leftover rice, I would holler “Lemon Rice”. This is my go to entree for lunch on weekdays. Soooo easy to whip up – all you need is some spices, leftover steamed rice and obvi lemon juice. Its spicy, tangy and really flavorful. I legit feel I am in a blissful space after this hearty meal. Sharing the step by step recipe below –
Ingredients: serves 3 to 4 people
- 3 cups cooked Sona Masuri rice (you can also use Basmati rice. I’ve tried both and Sona Masuri is the most flavorful)
- 2 tbsps melted coconut oil
- 1 tsp mustard seeds
- 1/4 tsp asafetida (hing)
- 2 tbsps split urad dal (split black gram lentil)
- 2 tbsps chana dal
- 2 dried Kashmiri red chillies, broken into two pieces
- 10-12 fresh curry leaves
- 3 tbsps peanuts (I use with skin, but skinless is fine too)
- 1/2 inch piece ginger, finely minced (optional – I use it only during winters)
- zest of one large lemon or two medium lemons (I prefer really tangy – so please reduce or adjust per your preference)
- 4 green chillies, whole and slit in the middle
- Salt to taste
- 1 tsp jaggery powder
- 1 tsp turmeric powder
- 2 tbsps chopped fresh cilantro (optional)
- Heat oil in a pan until hot on medium flame. Add in the mustard seeds, urad dal, peanuts, chana dal, dried red chillies, green chillies, and curry leaves. Let the mustard seeds splutter. Now add the peanuts. Roast till the peanuts and dal are slightly golden brown.
- Add ginger and sauté for 20 seconds. Add in the turmeric, asafetida and mix well to combine. Sauté and immediately add cooked rice. Please ensure you don’t burn turmeric and asafetida. Mix the rice and spices well.
- Turn off the flame and add in the lemon juice and coriander leaves. Cover the lid and let it sit for 15 minutes as is.
- Serve warm as is or with raita. Bon Appetit.