Ingredients

• 2 cups coriander leaves
• ¼ cup fresh coconut
• 3 green chillies
• 1 inch ginger
• 1 garlic clove
• 1 tsp. cumin seeds
• 2 tbsp. oil
• 3 tbsp. raw peanuts
• 6 cashews
• 1 tbsp. roasted chana dal
• 1 tbsp. urad dal
• 1 tsp. mustard seeds
• 10-12 curry leaves
• 1 dried red chilli
• 3 tbsp. tamarind pulp
• 1 big bowl boiled rice
• salt to taste

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. To make the green masala in a mixer grinder add fresh coriander, coconut, green chillies, ginger, garlic, cumin seeds and some water. Grind till it forms smooth.
2. To prepare the rice, heat oil in a pan.
3. Now add raw peanuts and cashews and roast them for 2 minutes.
4. Further add roasted chana dal, urad dal, mustard seeds and dried red chilli. Sauté for a minute or until the dal turns golden brown.
5. Now add curry leaves, dried red chilli and tamarind pulp and cook for a minute.
6. Finally add boiled rice, salt and mix till everything is well combined. Let it cook for a minute on low to medium heat.
7. Serve hot.

Recipe Notes

• Do not skip the roasted chana dal and urad dal as they add great flavour to this lemon rice.

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