Friday, December 19, 2008

Lemon Rice

2 cups of rice
1 cup chick peas
1 Sq inch ginger grated
3-4 fresh green chillies chopped
10-12 of curry leaves
3-tblspns of oil
3- tblspns cahew nuts
½ cup of peanuts
1 tsp turmeric
1 tblspn of split gram (chana dal)
1 tblspn of split black gram (urad dal)
1 tspn of cumin seeds
1 tspn of mustard seeds (optional)
4 tblspns of fresh lemon juice or 2 tblspoons juice concentrate
Salt to taste

Cook rice in a pressure cooker.
Cook the chickpeas separately in a cooker or in boiling water until little tender.
Season - Heat oil in a pan. Add cumin, mustard seeds, urad dal, chana dal. When mustard seeds start to splutter add peanuts and cashewnuts. Let fry for 1-2 min. When the nuts start to turn golden brown add boiled chick peas. Add grated ginger and green chilles. Let stand 1 min and turn off the flame.
Add to the rice -turmeric, seasoning mix, lemon juice, salt to taste and mix well
Serves: 4

Makes a quick and easy meal with precooked left over rice
Serve with papad or plain yoghurt

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