Lemon Rice "Elumichampazha
1& 1/2 cups of white long grain rice cooked
with 2 cups of water
2 tsp. vegetable oil
1 tsp. black mustard seeds
1 tsp. chana daal, soaked for 5 minutes and drained
1/2 tsp. urad daal
1/8 tsp. asafetida powder
2 dried red chili peppers, broken into 2-3 pieces
4 or 5 fenugreek seeds (methi)
1/4 cup peanuts, roasted
1 sprig of curry leaves
1 green hot chili pepper, diced
1 tsp. turmeric powder
salt to taste
2 tbs. lemon juice or more as needed
Put the cooked
rice into the bowl and set aside.
in a heavy saucepan with high heat and add the mustard
daal, urad daal, asafetida powder,
dried red chili peppers, and fenugreek seeds. (
You can add peanuts if they're fresh. )
When mustard seeds
pop, turn off the heat and add curry leaves,
green hot chili
peppers, and peanuts.
powder to the mixture and stir until the smell of
turmeric goes away.
Add the mixture
into the bowl of the rice, mix it, bring back the rice to
the saucepan and clean the saucepan with the rice and put
the rice back to the bowl.
to taste and lemon juice.
Leave the rice
to settle the spices for 30 minutes to 1 hour.