A South Indian favorite and made regularly for lunch on days that i am in no mood to cook, its gotta be lemon rice. Normally i would make it with potato fry and i can have it anytime with potato. It is also easy to make. The lemon masala/spice can be made and stored in the fridge for up to a week.
Tip : If u squeeze the lime/lemon some time before using it then just a pinch of salt to it, so that it won't become bitter.
Juice of lemon - 2 nos
Ginger root - chopped fine
Green chilies - chopped fine
Curry leaves - a few
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Bengal gram - 1/2 tsp
Asafoetida - 3 to 4 pinch
Turmeric powder - 1/4 tsp
Salt to taste
Gingelly oil - 1 tsp
Cook rice with salt and set it aside.
In a kadai pour the gingelly oil and once hot add the mustard seeds, urad dhal, bengal gram, adafoetida and the curry leaves.
Once the spluttering stops add the chopped green chilies and the ginger and fry well.
Now pour the lemon juice along with 2 tbspns of water and once it reached the boiling point add teh turmeric powder with a little more salt.
Let it simmer for a while and set it aside for a while before mixing it with the rice.
Serve hot with potato fry or pickle.