Lemon Rice with Basmati Rice

Ingredients

• Basmati rice (1 cup)
• Water (2 cups)
• Vegetable oil (2 tablespoons)
• Mustard seeds (1 teaspoon)
• Urad dal (split black gram) (1 tablespoon)
• Chana dal (split Bengal gram) (1 tablespoon)
• Curry leaves (10-12 leaves)
• Green chili (1, chopped (adjust to taste))
• Turmeric powder (1/2 teaspoon)
• Salt (to taste)
• Lemon juice (2 tablespoons)
• Fresh coriander leaves (for garnish, finely chopped)

Instructions

1. Begin by washing the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes to enhance its texture. Drain and set aside.
2. In a large pot, bring 2 cups of water to a rolling boil. Once boiling, add the soaked basmati rice. Cook the rice until it is about 90% cooked (it should still have a slight bite). Drain any excess water and set the rice aside.
3. In a separate pan, heat the vegetable oil over medium heat. Add the mustard seeds and allow them to splutter, releasing their flavor.
4. Once the seeds start to pop, add the urad dal and chana dal to the pan. Sauté them for about a minute until they turn golden brown.
5. Introduce the curry leaves and chopped green chili to the pan, stirring for a few seconds to combine the flavors.
6. Sprinkle in the turmeric powder and sauté for an additional 30 seconds to bring out its aroma.
7. Gently add the cooked basmati rice to the pan, combining it with the spice mixture. Be careful not to break the rice grains.
8. Pour the freshly squeezed lemon juice over the rice, and gently fold it in to ensure even distribution.
9. Season with salt to taste and mix well. Adjust the lemon juice and salt according to your preference.
10. Finally, garnish with freshly chopped coriander leaves for a pop of color and flavor.
11. Serve the lemon rice hot as a side dish with your favorite curry or enjoy it on its own for a light meal.