|
Ingredients
|
Quantity
|
|
Long-grain rice – washed and drained
|
2 cups
|
|
Channa dal
|
1 tsp
|
|
Curry leaves
|
10
|
|
Cumin seeds
|
1 tsp
|
|
Turmeric powder
|
½ tsp
|
|
Mustard seeds
|
1 tsp
|
|
Asafetida
|
¼ tsp
|
|
Green chilli – chopped
|
3
|
|
Grated coconut
|
2 tbsp
|
|
Coriander leaves – chopped
|
2 tbsp
|
|
Lemon juice
|
2 tbsp
|
|
Oil
|
|
|
Salt
|
to taste
|
Heat 5 tbsp oil in a pan. Add chana dal, curry leaves, cumin
seeds, mustard seeds, asafetida, chillies, turmeric and rice. Stir fry for five
minutes on a low fire. Add salt to taste. Add 4 cups of hot water and cook the
rice till dry and soft. Turn out on a rice dish. Garnish with coriander,
coconut and serve after sprinkling lemon juice over.
