Lemon Rice

There are 3 different ways that I make lemon rice.

- Kadapa Way with putnala pappu (Dhalia) podi and ground green chillies and ginger
- Easy way with basic popu(tadka)
- Mother in law's way with roasted ground fenugreek, mustard and cumin seeds.

Yesterday I did the easy way. Here is a picture of the ingredients.



Ingredients:

Rice - 2 cups (Uncooked)
Green Chillies - 5 cut into small pieces ( adjust this according to your spice level)
Curry leaves - 8 to 10
Ginger - 1 Tsp Grated
Senaga Pappu ( Chana dal) - 2 Tsp.
Minapappu (Urad Dal) - 2tsp.
Peanuts - 1/4 cup
Dried Red Chillies - 2
Cumin Seeds - 2 Tsp.
Mustard Seeds - 2Tsp.
Asafoetida - Pinch
Turmeric - 1/4 tsp.
Lemon Juice - 4 Tbsp. (Adjust according to your taste)
Salt - to taste
Oil - as needed

Procedure:

- Cook rice with 4 cups of water and keep aside.
- Heat oil in a wide skillet. Add mustard, cumin seeds and asafoetida.
- Add senagapappu, minapappu, dried red chillies, curry leaves and pea nuts.
- Saute them for few minutes. Once the lentils start to turn golden brown, Add green chillies, ginger and salt.
- Cook for 30 seconds. Add lemon juice and turmeric.
- Turn the flame to low and mix the cooked rice to this mixture. Adjust seasonings.

In Kadapa, they would always serve this rice with a dryish wet potato curry. Since the family is on all sorts of diet, we rarely cook potatoes. I did serve with some dondakaya fry. Recipe for it later :).