Lemon Rice

Ingredients

• 960 gRice
• 5 gMustard seed
• 41 gSesame oil
• 20 gSplit pea
• 20 gPeanut
• 2.5 gAsafoetida
• 4 gChili pepper
• 1 gCurry leaves
• 90 gLemon
• 5 gTurmeric
• 13 gSalt

Instructions

1. 1

   Preparation

   • Fluff the cooked rice with a fork.
   • Juice the lemons (about 90 g) or prepare 60–90 ml lemon juice.
2. 2

   Tempering and roasting

   • Heat the sesame oil in a large pan over medium heat.
   • Add the peanuts and split peas and fry, stirring, until golden brown (about 2–3 minutes).
   • Add mustard seeds, asafoetida, dried red chillies and curry leaves; wait until the mustard seeds start to pop.
3. 3

   Finish

   • Stir in some salt and turmeric powder.
   • Add the lemon juice, bring to a brief boil and allow to reduce slightly.
   • Remove from heat, pour over the rice and mix well. Taste and adjust salt or lemon if needed.