Tangy Lemon Rice with Peanuts

Name: Tangy Lemon Rice with Peanuts
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 1 serving(s)
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)

(8)

Recipe by Anu_N

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.

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READY IN: 10mins

SERVES: 1

UNITS: US

INGREDIENTS

Nutrition

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

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.

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