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10 mins variety rice

lemon masala Rice
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Ingredients

To roast

  • 1/2 teaspoon mustard seeds
  • 1 tablespoon Chana dal
  • 1/8 teaspoon fenugreek seeds
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin seeds
  • Red chilli
  • 1 teaspoon sesame seeds
  • 2 tablespoon coconut

To temper

  • 1 tablespoon sesame oil
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon chana dal
  • 1/2 tablespoon urad dal
  • 8 cashews
  • 2 tablespoon roasted peanuts
  • Asafoetida

Green pepper lemon rice

  • 1/4 teaspoon turmeric powder
  • Curry leaves
  • Coriander leaves
  • 1/2 cup capsicum
  • required salt
  • 1 teaspoon coconut oil
  • Sugar
  • 1 lemon
  • 2 cups + 3/4 cup cooked rice cooked
  • 1 teaspoon ghee

Instructions

  • First, dry roast all the ingredients mentioned under “to roast” except coconut
  • Turn off the stove and add coconut
  • Cool and grind
  • Spread cooked rice on a wide plate
  • Add oil to a wide pan and heat
  • When the oil turns hot add mustard seeds, urad dal, Chana dal, cashews and peanuts; splutter
  • Furthermore, add asafoetida and mix well
  • Add capsicum, coriander leaves, curry leaves, coconut oil, turmeric powder and salt; saute well
  • furthermore add cooked rice, ground powder; mix gently and cook on low flame for 1 minute
  • add ghee; mix well and turn off the stove
  • Finally, add lemon juice and sugar; mix well serve after an hour

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