Lemon Rice with Vegetables With Video

Ingredients (Serves 3)

1. Rice (sona masoori, ponni raw rice, basmati or jeerakashala rice) – 1 cup

2. Oil /ghee – 1.5 tbsp

3. Mustard seeds – 3/4 tsp

Cumin seeds – 1 pinch (optional)

Dried red chilies – 1 – 2, broken

Curry leaves – 1 sprig

Urad dal – 2 tsp

Chana dal – 2 tsp

Cashews /peanuts – 3 tbsp

Hing / asafoetida – 1 pinch

Turmeric powder – 1/4 tsp

5. Onion – 1/4 cup, chopped

Ginger – 1/2 tsp, finely chopped

Green chilly – 1 – 2, finely chopped

6. Carrot – 1 small, chopped

Cabbage – 3/4 cup, thinly sliced

Green beans – 1/4 cup, cut into thin rounds

Fresh / frozen green peas – 2 – 3 tbsp (optional)

Capsicum – 3 tbsp (optional)

7. Fresh lemon juice – 2 tbsp or as required to taste

8. Salt – To taste

Method

1. Cook rice adding enough salt. Set aside to cool.

2. Heat oil (nallenna or vegetable oil) in a pan over medium heat. Splutter mustard seeds, cumin seeds, if using and fry dry red chilies, curry leaves, urad dal, chana dal and cashews. When they turn light golden, add hing. Stir for a few seconds. Add onion, ginger and green chilies.

3. When the onion turns transparent, add turmeric powder and cook for a minute. Add carrot, cabbage, green beans, fresh green peas and capsicum. Add salt, to taste. Saute for 3 – 4 minutes until the vegetables are done (don’t overcook, you can sprinkle a tsp of water and cook covered). Switch off the flame. Add cooked rice and mix well. Check for salt. Switch off the flame. Add 2 tbsp lemon juice and mix well. Serve with raita/coconut chutney / pickles/ potato fry/ pappad / yoghurt / fryums.