lemon rice

Whether taking the G.T Express, or the Bangalore Mail, or the Charminar, as a little kid in India, one thing that still lingers in my mind is the food my mom used to pack for the trip. Hearty, simple, sturdy idlees, fortified and enhanced yogurt rice plus good old Lemon Rice.

And Lemon Rice is my 'L' post for lovely Nupur's A to Z of Indian Vegetables event.

This is a very simple dish that is easy to throw together with leftover plain cooked rice, if handy; and, has always withstood the scorching heat during our train rides without spoiling - thanks to the lemon juice that provides enough acidity to keep this for a few days.

Ingredients
3 cups cooked basmati rice
1 medium onion diced finely
1-2 serrano chilies chopped finely
1-2 Tbsp grated ginger
1 tsp turmeric powder
1 tsp brown sugar
4-5 curry leaves (optional)
salt to taste
4 Tbsp lemon juice
Tempering: 1 Tbsp canola oil, 1 tsp chana dal, 1 tsp urad dal, 1 tsp mustard seeds

garnish: toasted cashew nuts, toasted peanuts

Preparation

tempering: heat oil in a pan, when shimmering, add the chana dal, when it turns golden brown add the urad dal, and when urad turns light brown add the mustard seeds, and when they pop add the curry leaves, ginger, chilies, turmeric, onion, a pinch of salt and brown sugar, and sauté till onions turn translucent

stir in the rice till well incorporated; off heat, stir in the lemon juice; garnish with toasted peanuts and/or cashew nuts

preferably, add a little lemon juice at a time, stir well, taste and add more to suit your taste - i like it mildly tangy, not too strong:)

Serve warm or at room temperature, with pappadam or favorite chips.