Lemon rice

Ingrdients:

• 1 tbsp Chana Dal (split)
• Urad, Moong and Chana Dal
• 1 tbsp Urad Dal (White Lentils)
• 1 tbsp Moong Dhuli Dal (Yellow Split Mung or Moong Lentils)
• 3-4 tbsp raw peanuts
• 2-3 dried red chilies
• 10-12 curry leaves (Kadhi or Kari Patta)
• 1 tsp black Mustard seeds (I used the reddish variety this time)
• 1/2 cup Lemon juice
• 1 tbsp sugar
• couple of pinches Asafoetida(hing) powder
• 2-3 tbsp Canola oil (or any other cooking oil)
• salt to taste – 1 tsp or more
• 6 cups cooked rice – preferably cold
• 1/2 tsp turmeric powder
• 2-3 tbsp fresh chopped cilantro leaves (optional)

Directions:

1. Wash the Chana, Urad and Moong dal and soak in water for about 10 minutes.
2. Heat oil in a wide pot/wok/karahi. Add Asafoetida (hing) powder and after couple of seconds add mustard seeds. Let the seeds splutter, add whole red chilies, curry leaves and raw peanuts.
3. When peanuts are almost roasted, add Chana, Urad and Moong dal and cook until they are nicely brown and fragrant.
4. Add turmeric, salt, lemon juice and sugar and quickly stir in the cold rice. Mix well till rice are heated through and are ‘lemony yellow’ in color.
5. Add chopped cilantro leaves and mix well. Serve hot!

"Now the lemon rice is ready to serve"