Empty My Fridge
2 Minutes Lemon Rice
Ingredients
- Oil¼ cups
- Peanut½ cups
- Mustard1 tbsp
- Urad dal2 tbsp
- Chana dal2 tbsp
- Cumin1 tbsp
- Chili pepper3
- Ginger2 inches
- Curry3 tbsp
- Dried chili2
- Asafoetida¾ tsp
- Turmeric1 tsp
- Salt2 tbsp
- Rice3 cups
- Lemon½
- Cilantro2 tbsp
Instructions
- Heat the oil in a pan over low heat and roast the peanuts until crunchy.
- Add the mustard, urad dal, chana dal and cumin and let them splutter.
- Add the chilli, ginger and roast well, in batches for even frying.
- Add the curry leaves and dried red chilli and fry until crunchy.
- Turn off the heat, then mix in the hing, turmeric and salt until well combined.
- Transfer to an airtight container; the gojju keeps up to a month.
- Mix 3 cups leftover rice with 2 tbsp of the prepared gojju, the ½ lemon and 2 tbsp coriander until well mixed.
Summarized from Hebbars Kitchen's video. Watch it for the details.
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