Total Time
50mins
Prep 30 mins
Cook 20 mins

Tart lemon adds a citrusy note to the rice and refreshes the palate. Excellent with baked fish.

Ingredients Nutrition

Directions

  1. Cook the rice and let it cool. I love using leftover rice.
  2. In a pan, heat 2 Tbsp of oil and on low heat and add the Chana Daal. Keep stirring until the dal becomes golden brown. Remove the dal in a bowl.
  3. Add 2 Tbsp oil to the same pan along with asafetida, curry leaves, turmeric powder, green chili and mustard seeds.
  4. Once they start splattering, add the dry red chilies.
  5. Add the cooked rice along with salt, peanuts and previously cooked dry chana daal. Stir gently to combine.
  6. After two minutes, add the fresh lemon juice and mix to combine.
  7. Garnish with fresh cilantro leaves and serve hot with plain yogurt and papadums.
  8. Enjoy with your loved ones!