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 Rice with 2 cups Water and allow to cool down completely. Stir in 1 tsp Oil and 2 tbsp. Lemon Juice; keep aside.
Heat Gingelly Oil in a large pan.
Temper Mustard, Urad Dhal, Bengal Gram Dhal, Cashew, Peanut, Red Chilli, Asafetida and Curry Leaves.
Add Turmeric powder, Ginger and Green Chillies; give a quick stir.
Reduce heat to low and stir in cooked Rice. Squeeze in Lemon juice and give a good stir. Mix thoroughly without any lumps.
Season the Rice with required Salt and remove from heat.
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