Neembu Chawal (Lemon Rice)

A popular dish in South India- this works well using leftover rice. This recipe is from Lite and Luscious Cuisine of India by Madhu Gadia. The listed serving size is 1/3 cup and counts as 1 starch exchange.

• Ready In: 30 mins
• Serves: 10
• Yields: 3 1/2 cups

Ingredients

• 1  cup long grain rice, cooked
• 1  tablespoon  vegetable oil
• 1⁄2 teaspoon mustard seeds
• 6 -8  curry leaves
• 1  tablespoon channa dal
• 1⁄8 teaspoon turmeric
• 1⁄2 teaspoon cayenne pepper (optional)
• 2  tablespoons lemon juice, fresh
• 1  teaspoon salt

Directions

1. Cook rice and cool slightly.
2. Heat oil in a heavy skillet over medium heat and add mustard seeds. Cover to avoid splattering until mustard seeds stop popping. Add curry leaves and chana dal. Cook for a few seconds until dal is light brown. Remove from heat and stir in cayenne pepper (if using), and turmeric. A few seconds later add lemon juice.
3. Add rice and salt. Mix gently to avoid breaking rice. Return to stove and heat through.
4. Serve cold or warm.