Lemon Rice

Rice - 1 cup

Gingelly Oil - 4 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Bengal Gram Dhal - 1 tsp

Cashew nut - 1 tbsp.

Peanut - 2 tbsp.

Red Chilli - 2

Asafetida - 1/8 tsp

Curry Leaves

Turmeric - 1 tsp

Ginger - 1 tsp, grated

Green Chilli - 1, minced (optional)

Lemon - 1, juiced

Salt

Cook the rice with 2 cups of water and let it cool completely. Mix in 1 teaspoon of oil and 2 tablespoons of lemon juice; set aside.

In a large pan, heat gingelly oil.

Temper with mustard seeds, urad dal, Bengal gram dal, cashews, peanuts, red chili, asafetida, and curry leaves.

Add turmeric powder, ginger, and green chilies; stir quickly.

Lower the heat and mix in the cooked rice. Squeeze in some lemon juice and stir well. Ensure it is mixed thoroughly without any lumps.

Season the rice with the necessary amount of salt and remove from heat.