Lemon rice

Ingredients

1 cup raw rice, cook rice with each grain separate (to get separate grains add a tsp of gingelly oil on washed rice before cooking the rice)
8-10 curry leaves
juice of 3 lemons (approx 6-7 tbsps) 
salt to taste
For Tempering
1 tbsp oil
1/2 tsp mustard seeds
1 1/2 tsps urad dal
1 tbsp channa dal
2 dry chillis, 
pinch of asfoetida
1/2 tsp grated ginger
2 green chillis (slit )
1/4 tsp turmeric powder
Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and stir fry for few more secs. Add asafoetida and turmeric powder.
Add salt to taste and 3/4th of the lemon juice and combine well. Add the seasoning and combine that it coats the rice well.
 Taste and if you feel that it needs more tang, add more lemon juice accordingly.
Serve with spicy potatoe curry or appalam/pickle.


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