Lemon rice

 Lemon rice, oft-times called chitranna is a breakfast bowl from the state of Karnataka. Turmeric powder explains its light yellowish tinge. The dish consists of cooked rice mottled with fried lentils, curry leaves, groundnuts, cashews, raisins, chilies, mustard seeds and onions. My mom put together the flavorsome rice for luncheon.The contents of the delish rice are..

Basmati rice - 1 cup

Water - 1 and 1/2 cup

Vegetable oil - 1 Tbsp

Groundnuts - a handful

Cashews - a few

Raisins - a few

Mustard seeds - 1/4 tsp

Urad dal - 1/4 tsp

Bengal gram - 1/4 tsp

Green chili (or red chili) - 1

Curry leaves - a few

Salt - 2 pinches

Turmeric powder - a pinch

Lemon - 1The stratagem..

Soak rice for half an hour. Clean it well and drain water. Boil rice with enough water and a drop of oil, until it is cooked perfectly. 

Fry groundnuts, cashews and raisins. The raisins will bubble up. 

Slice onions into thin pieces and slit chili. In a deep bottomed saucepan, add oil. When it becomes scorching hot, sputter mustard seeds. Include chili, curry leaves, urad dal and bengal gram. Saute for a minute or so until the lentils turn reddish in color. Put in onion and fry till they become soft. Next, annex rice, salt and turmeric powder to the softened onions. Squeeze juice of lemon. Blend everything, cover and cook for a minute. Then, fold in the frizzled condiments. Delight in the lemon rice alongside a simple salad of diced tomato and cucumber in yogurt.