A very simple and intersting recipe. Some times I make extra rice deliberately as we want to have this dish. You can carry it in your tiffins or eat in breakfast. A very flavour full recipie. Everyone likes it...

Ingredients:

Cooked rice 2 cups

Onions 1 large or 2 (finly sliced)

Ground nuts 2tbsp or 20-25

Curry patta 15 leaves

Mustard seeds(rai) 1tsp

Green chillies 1 cut length wise

Oil 2tbsp

Salt to taste

Turmeric powder ½ tsp

Red chilli powder 1/2 tsp

Asfotida or heeng 1/2 tsp

Lemon juice 2 tbsp

Green coriander for garnishing

Method

• Heat oil in a non stick kadhai.

• Add mustard seeds to it. When they crackle, add ground nuts and stir fry.

• Add heeng to it. Stir.

• Add green chillies, curry patta. Fry for 15 sec.

• Add onions and stir fry till they are light brown in color.

• Add salt, turmeric, red chilli powder and stir fry for 1 min.

• Add cooked rice. Mix gently. Cook covered with a lid for 2 mins.

• Turn off the gas. Add lemon juice. Mix well, serve hot, garnished with coriander leaves.

Tips

• Can be served hot or at room temp.

• Do not reheat if lemon juice is already added.

• Use left over rice or they should be prepared atleast 2 Hours before you make lemon rice.