Lemon Rice Masala

Mix with hot cooked rice for quick and easy lemon rice. Serve with pickle and yogurt.






Ingredients:
Makes about 6-8 servings - 2 cups cooked rice per serving.

Coriander seeds - 2 tbsp
Jeera (Cumin)seeds - 1 tsp
Turmeric powder - 2 tbsp

Veg oil - 3/4 cup

Peanuts - roasted, unsalted - 3 cups (more or less)

Jeera seeds - 1 tbsp
Mustard seeds - 2 tbsp
Red chilies - 5-6
Curry leaves - about 30
Asefetida(hing) - pinch

Green chilies chopped - 12 to 15
Ginger, grated - 2 tbsp
Dry grated coconut (optional) - 1/4 cup or less

Lemons - 10 to 12
Salt to taste


Method:

• Dry roast coriander and 1 tsp cumin seeds. Grind to a fine powder.
• Extract juice from the lemons. Dissolve salt in a little water and add to lemon juice. Heat the juice for a few and set aside to cool.
• Heat oil in a pan. Add the seasonings (Cumin seeds, mustard seeds, red chilies, curry leaves and hing). Allow the mustard to flutter.
• Reduce heat and add green chilies, ginger, peanuts, ground coriander-cumin powder and turmeric powder. Stir for a few till peanuts are crisp.
• Add grated coconut and stir for few. Ensure that the coconut is not burnt. Add lemon juice and salt mixture and turn the heat off.
• Allow to cool completely and then refrigerate.

To Serve:

• Mix about 1 tbsp of lemon rice masala in 2 cups of cooked rice. Add salt if recuired and garnish with cilantro (coriander leaves).
• You may also heat a pan, add the masala and heat it for a few and then add rice.

NOTE: Make a large batch and store in teh refrigerator As you would store Indian Pickle. When needed, make hot rice and mix and serve.