3. LEMON RICE

INGREDIENTS

1. Left over boiled rice - 2 cups
2. Lemon - 01 
3. Salt - as per taste
4. Oil- 1 tbsp
5. Chana daal  - 1 tsp washed and drained
6. Curry patta leaves - 10-12 washed and drained
7. 2 Green Chillies - slit into two long pieces
8. Black Mustard seeds - 1/2 tsp
9. Haldi (Turmeric powder)- ¼ tsp
10. Heeng - a pinch

METHOD

1. Mix boiled rice, lemon juice and salt well and set aside in a bowl.
2. In a fry pan, heat 1 tbsp of oil. Add 1 tsp chana daal and stir till it becomes golden.
3. Add black mustard seeds, curry patta leaves & green chillies and stir them. Add haldi powder and a pinch of heeng and stir quickly for two second.
4. Add mixture of rice, lemon & salt and  mix well. Keep on very low heat for 5 minutes covered with a lid till haldi gets a cooked colour on the rice. 

TIPs & TRICKs
To get best results while squeezing the lemon, first cut into two and squeeze it. Then dip the two halves in ¼ cup of water and squeeze again to bring out full juice.

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