This rice preparation is well-known all over south india, although there are likely to be mild variations in the way it is performed in various regions.It is ideal to pack and take along when travelling.
1 1/2 tbsp lemon juice
2 1/2 cups cooked rice
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
5 to 6 curry leaves (kadi patta)
1/2 tsp grated ginger (adrak)
2 whole dry kashmiri red chillies , broken into pieces
1/2 tsp turmeric powder (haldi)
salt to taste
1.Heat the oil in a broad non-stick pan and add the mustard seeds.
2.When the seeds crackle, add the urad dal, chana dal, and curry leaves and sauté on a medium flame for 1 minute.
3.Add the ginger, red chillies and sauté on a medium flame for 30 seconds.
4.Add the turmeric powder and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5.Add the lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.