Tangy Lemon Rice With Peanuts - cooking recipe

Ingredients

3/4 cup cooked rice, cooked without salt (you can use leftover cooked rice)
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon Urad Dal or 1/2 teaspoon split black gram
1/8 teaspoon turmeric powder
1/8 teaspoon asafoetida powder (optional)
1 tablespoon peanuts
1/2 medium green chili, chopped
1/4 teaspoon salt
1 tablespoon lemon juice
coriander leaves (to garnish)

Preparation

Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
Saute for about 2 minutes.
Then add cooked rice and salt and saute for another 5 minutes.
Remove from flame, add lemon juice and mix well.
Garnish with chopped corriander and serve!
Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture.