Lemon Pulihora (Indian Lemon Rice)

• 3 cups Basmati Rice, Cooked According To Package Instrructions
• 1/2 Tablespoons Olive Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Channa Dal
• 1 teaspoon Asofetida (Hing) Powder
• 2 whole Green Chilies, Finely Minced
• 1/4 cups Red Onion, Diced
• 1/2 Tablespoons Turmeric Powder
• 8 whole Curry Leaves
• 2 whole Lemons, Juiced
• 1/2 Tablespoons Sesame Oil
• 2 Tablespoons Peanuts, Toasted

1. Start by preparing the rice either in a rice cooker or on the stove top, according to package directions.
2. I use a bit less water than the package instructs, so that the rice is not mushy.
3. You want the rice grains to be separate once cooked.
4. When done, set aside.
5. In a large, deep skillet or pan over medium heat heat the olive oil, mustard seeds, channa dal, hing powder and minced chilies.
6. Cook over medium heat until the mustard seeds start to sputter.
7. Then add the onion and turmeric powder and cook and stir until onion is translucent.
8. Add the cooked rice and stir to coat rice well with the entire mixture.
9. Add in the curry leaves and lemon juice and cover the pan.
10. Cook/steam for 5 minutes.
11. Transfer to a bowl, give it a good stir, top with the sesame oil and toasted peanuts and serve!
12. Enjoy with chutney, mango pickle or yogurt!

basmati rice, olive oil, mustard seeds, dal, asofetida, green chilies, red onion, turmeric, curry, lemons, sesame oil, peanuts

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/lemon-pulihora-indian-lemon-rice/ (may not work)