Recipe by Anu
One of my lunch-box favourites and it's sooo easy to make! Although it tastes best served hot, it keeps well for later too. Serve with a coconut chutney (#15042 possibly? :) No no, I'm NOT advertising my recipes!), or plain chilled curds/yoghurt.
Top Review by Sackville
I was thrilled to find this recipe, since it reminds me of rice I used to buy from an Indian woman at our local farmer's market in Canada. Careful when cooking the mustard seeds, because they tend to want to fly everywhere! The spices were mostly in the right proportions for my taste, although I think I would add a touch less lemon juice next time. I should add as well that while I posted a photo of this recipe, it is much more of a stunning yellow colour than the snapshot shows - beautiful!
- 3⁄4 cup cooked rice, cooked without salt (you can use leftover cooked rice)
- 1 teaspoon oil
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon Urad Dal or 1⁄2 teaspoon split black gram
- 1⁄8 teaspoon turmeric powder
- 1⁄8 teaspoon asafoetida powder (optional)
- 1 tablespoon peanuts
- 1⁄2 medium green chili, chopped
- 1⁄4 teaspoon salt
- 1 tablespoon lemon juice
- coriander leaves (to garnish)
Directions See How It's Made
- Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
- When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
- Saute for about 2 minutes.
- Then add cooked rice and salt and saute for another 5 minutes.
- Remove from flame, add lemon juice and mix well.
- Garnish with chopped corriander and serve!
- Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture.