Lemon Rice

Lemon rice is a very refreshing vegetarian staple and finds a mention in this blog due to ease of cooking and nutritious brown bag lunch to take to work. It is low in fat, full of vitamin C from the lemon, goodness of Turmeric and green chillies besides being yummy!

For two servings
11/2 cups Basmathi Rice
1 Green Lime
salt
2 1/2 cups water
Corn oil or Olive oil 2 teaspoons
Mustard seeds 1/2 tsp
Urad dal 1/2 tsp
Cashew nuts a few
Red Chill 1
Slit Green chilli 1
ginger 1/2" piece
Curry leaves 1 sprig
Cilantro or coriander leaves fro garnishing

Wash the Rice and cook it with 21/2 cups water in a rice cooker.
( If using a microwave, please use 3 cups of water for 15 mins on high)
For Stovetop:
Add 21/4cups of water to a pan and cover with a tight-fitting lid. Bring to a boil.Make sure you cook it in a heavy pot and do not disturb the rice or take a peek while its in the middle of cooking.When it boils, lower the heat, simmer for 12 - 14 minutes before turning off the heat.Remove from heat and stand covered, for another 5-10 minutes.

Cool the rice and fluff with a fork.
While rice is cooling,
Heat the oil. when it is hot, add the mustard seed, urad dal, cashewnuts and red chilli.
When the mustard seeds pop and the urad dal and cashew turn reddish , add the slit green chili and ginger.
Next add the turmeric in the oil and immediately add the rice, salt curry leaves and switch off the heat source.
Squeeze the juice of the green lime  all over the rice and mix very well.
A lovely pale yellow Lemon rice is now ready for you.
Garnish with chopped cilantro leaves.
This is great brown bag lunch and picnic food as it can be had cold, too.