Tangy Lemon Rice With Peanuts

• 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)

1. Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
2. When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
3. Saute for about 2 minutes.
4. Then add cooked rice and salt and saute for another 5 minutes.
5. Remove from flame, add lemon juice and mix well.
6. Garnish with chopped corriander and serve!
7. 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.

cooked rice, oil, mustard seeds, black gram, turmeric powder, asafoetida powder, peanuts, green chili, salt, lemon juice, coriander

Taken from www.food.com/recipe/tangy-lemon-rice-with-peanuts-17933 (may not work)