Lemon Rice

🔥 Prep

• Measure out 400 g of cooked rice (preferably day-old or cooled completely) and break up any clumps gently with a fork.
• Squeeze fresh lemons to obtain exactly 3 tbsp lemon juice; strain to remove seeds and pulp.
• Roughly chop 2 green chillies (slit lengthwise or chop into small pieces).
• Measure 3 tbsp peanuts, 1 tsp mustard seeds, 1 tsp chana dal, 1 tsp urad dal, 0.5 tsp turmeric powder, and 1.25 tsp salt into separate small bowls.
• Pick and rinse 10 curry leaves; pat them dry thoroughly to prevent oil splatter.
• Measure 2 tbsp oil (preferably sesame or coconut oil) and keep ready near the stove.

🔥 Cook

• 1. Heat a large wok or wide pan over medium heat and add the 2 tbsp oil.
• 2. Once the oil is hot (shimmering but not smoking), add the 1 tsp mustard seeds and allow them to splutter for 10–15 seconds.
• 3. Immediately add the 1 tsp chana dal and 1 tsp urad dal; fry for 30–40 seconds until they turn golden brown.
• 4. Add the 3 tbsp peanuts and fry for 1 minute until they turn crisp and slightly darker.
• 5. Add the chopped 2 green chillies and 10 curry leaves; sauté for 10–15 seconds until the leaves turn crisp and aromatic.
• 6. Reduce heat to low and sprinkle the 0.5 tsp turmeric powder; stir quickly for 5 seconds to bloom the spice without burning.
• 7. Add the 400 g cooked rice and 1.25 tsp salt; mix gently but thoroughly using a flat spatula to coat every grain with the yellow tempering.
• 8. Turn off the heat completely. Let the rice cool in the pan for 2 minutes (crucial step to prevent the lemon juice from turning bitter).
• 9. Drizzle the 3 tbsp lemon juice evenly over the rice and toss gently once more to combine.

🔥 Serve

• Transfer the lemon rice to a serving bowl and garnish with a few extra fried peanuts or fresh coriander leaves if desired.
• Serve warm or at room temperature with a side of coconut chutney, potato fry (urulai kizhangu varuval), or plain yogurt/curd.
• Packs perfectly for lunch boxes or picnics as it tastes better after resting for an hour.