Lemon Rice

Ingradients: For 4 persons

• Good quality Basmati rice - 1.5 cups
• Quarter cup lemon juice
• Black mustard seeds - 1/2 teaspoon
• Curry leaves: 10 - 12
• Chana Dal, washed and dried: 1 tablespoon
• One dry red chilly
• One slit green chilly
• Turmeric: a pinch
• Grated coconut: 1 cup (can be replaced by half cup coconut powder, though not as effective)
• Oil: 1 teaspoon

Procedure:

• Cook the rice till just boiled (not too soft or soggy)
• Heat the oil in a pan or karahi, throw in the mustard, the red chilly, the green chilly and the curry leaves. Wait till it splutters.
• Put the chana dal and fry till reddish.
• Immediately pour the lemon juice in and add salt to this, depending on the amount of cooked rice we have. Wait till it just starts boiling.
• Add the cooked rice to this. Add a pinch of turmeric from the top.
• Lightly and carefully mix the rice using a ladle with the ingradients at the bottom, at low heat. The yellow tint of the turmeric added should be evenly distributed in the entire rice.
• Add freshly grated coconut from the top and mix lightly.
• Serve hot.