Tangy Lemon Rice with Peanuts

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.

• Ready In: 10 mins
• Serves: 1

Ingredients

• 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

1. Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
2. When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
3. Saute for about 2 minutes.
4. Then add cooked rice and salt and saute for another 5 minutes.
5. Remove from flame, add lemon juice and mix well.
6. Garnish with chopped corriander and serve!
7. 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.