A popular South Indian preparation of rice in tangy lemon flavour

Ingredients:
1 1/2 cups rice
Pinch of hing (asafoetida)
2 dried red chilies
1 tbsp urad dal (split black gram)
1 tbsp chana dal (bengal gram)
1/2 cup raw peanuts
1/2 tsp mustard seeds
10-12 curry leaves
3 tbsp lemon juice
1/2 tsp turmeric powder
1 tbsp grated fresh coconut (optional)
2 tbsp oil or ghee (clarified butter)
Salt to taste

Method:
1. Wash and soak rice for about thirty minutes.
2. Drain and boil in plenty of salted water until almost done.
3. Drain and keep aside.
4. Heat oil in a pan or kadhai, add asafoetida, mustard seeds and curry leaves.
5. Add red chilies, urad dal, chana dal and fry until light brown.
6. Add peanuts and fry for a minute.
7. Add turmeric powder and stir fry for half a minute.
8. Add cooked rice, salt, lemon juice and mix well.
9. Garnish with grated coconut.

Cooking time: 25-30 minutes