Lemon Rice,an easy and popular lunchbox dish which is also great for picnics and long journey. As this rice dish can be made instantly, its a quick food to feed a large group of people.

You can make lemon rice with freshly cooked rice but also perfect way to use left over rice. The peanuts and bengal gram fried in oil adds a wonderful crunch to the rice flavored with lemon and best served with Potato Curry|Poriyal or Baby potato fry, Beans paruppu usilli, crunchy vadam or chips.

My lil cousin, Nagalakshmi, is a great fan of lemon rice and potato roast, likes it so much that she can have it literally everyday,this post is for her! Train journeys and lunchbox is what most people remember when it comes to lemon rice but I remember this dear cousin of mine.

Serves: 2-3
Preparation time: 10 mins with cooked rice

Ingredients:
3 cups of cooked rice (Preferable short grain variety like Ponni/Sona masoori)
1/2 tsp turmeric powder
2 tbsp lemon or lime juice -adjust to taste
1 tbsp Chopped Coriander leaves/Cilantro – for garnishing
Salt to taste

For tempering:
1.5 tbsp sesame seed oil|gingelly oil
1/2 tsp mustard seeds
3 tbsp raw peanuts
1 tbsp Bengal gram
2 red chilies (torn into halves) or green chilies (chopped)
A generous pinch of asafoetida powder
4- 5 few curry leaves

Preparation:

On medium heat, in a pan, heat oil for tempering and add mustard seeds. As they begin to crackle, add peanuts and roast until lightly browned. Next add bengal gram, red or green chilies, curry leaves and asafoetida.

As the bengal gram, chilies and curry leaves start to roast lightly (take care not to burn) add turmeric powder & salt and remove from fire. If the pan is large enough, add rice to the pan or transfer the flavored oil with peanuts-bengal grams and curry leaves to mixing bowl and then add rice.

Squeeze lime on the rice and mix well, garnish with finely chopped cilantro or coriander leaves and serve. When packed for lunch, picnics or travel the rice absorb all the flavors and tastes great even when cold.

Happy cooking.