Lemon Rice

Ingredients:

Rice - 150 gms (cooked and kept seperately)
Lemon Juice- 2 tbsp
Salt to taste

For Tampering:

Oil- 1 tbsp
Mustard seeds- 1/2 tsp
Ground nuts- 2 tsp
channa dhal (chick peas)- 1 tsp
Urad dhal- 1 tsp
Turemric powder- a pinch
Curry leaves- few
Corriander leaves- few
Green chillies- 2 to 3 (finely chopped)
Carrot (grated)- 1 tsp (if required)

Preparation:

Cook the rice and put in a large plate for cooling. Make sure the rice is not sticky. Take a small pan and add oil. When the oil heats up add mustard seeds and allow it splutters. Now add the channa dhal, urad dhal and ground nuts and fry until brown. Add the pinch of turmeric. Now add the green chillies and curry leaves to it and fry for a few seconds. Add the grated carrots and allow it to cook for some time. Add this tampering, lemon juice and salt to the cooled rice and mix well. Add corriander leaves on top and serve with potato fry or beans poriyal or even a simple pickle of your choice.

This also a prominent dish in many south Indian households. I don't really know whether everyone prepare the same way. But I learnt this from my mum as well as my mother-in-law and with a few variation of adding carrots and corriander leaves (for my son as he eats if it is colorful as well as it is nutritious) of my choice.