I have never been a fan of the lemon rice because of the tartness from it. Right from my childhood I would lean towards tomato rice or the humble curd rice for packed lunches and travel lunch packs. Until a few years back I got to taste my sisters recipe and loved it. She prepared it with the right amount of acidity and tartness to it. I have stuck to it now making a few tweaks here and there. I am pleasantly sure this is how its prepared in many homes. Packed lunches mean egg and lemon rice. I wanted to make a egg roast with masalas in hand making it a great accompaniment. Gingelly oil is used in this recipe and its unique flavour stands out. Another thing with this dish is that there is a mixture of textures going on.The fluffy rice tossed with the crunch Dals and Nuts adds a interest to the recipe.
Measuring cup used : 160 ml
Serves : 3-4
Lemon : 3/4 of a large lemon about 2-3 tbsp
Rice : 2 Cups Basmati
Gingelly oil : 1.5 tbsp
Mustard : 1/2 tsp
Dry Red Chillies : 3-4 , broken into 2
Channa Dal : 2 tsp
Urad Dal : 2 tsp
Asafoetida : 1/4 tsp
Cashews : 12 whole or broken to 2
Curry leaves : 1 sprig
Turmeric : 1/2-3/4 tsp
Ginger : 1 tsp , thinly sliced/julienned
Water : 2 tbsp
Soak the basmati rice in water for about 30 mins. Drain and set aside
Pressure cook with about 3.5 Cups water, 1 tsp oil for 2 whistles. Keep aside
Mix 2-3 tbsp freshly squeezed lemon juice with 2 tbsp water , 1.5 tsp salt and turmeric. Set aside
Heat a wide pan, add the gingelly oil. Now add the Dals and the Cashew. When brown, Drain, remove and keep aside.
To the same oil, add mustard red chillies, asafoetida, curry leaves and ginger. After about 45 seconds, add the lemon water mixture and let it come to a boil.
Add the rice. Toss and turn off heat.Serve hot.
For the Egg Roast
Eggs : 2 Boiled and peeled
Onion : 1 medium, thinly slices
Cumin : 1/4 tsp
Tomato : 1/2 thinly sliced
Chilli powder : 1/2 tsp
Ginger garlic paste : 1/4 tsp
Coriander powder : 1/2 tsp
Garam masala : a pinch
Pepper powder : 1 tsp
Coriander leaves: few, chopped
Oil : 1 tbsp
Heat oil in a pan, add the mustard, cumin, allow to crackle
Add the thinly sliced onion and the ginger garlic paste
Saute till well soft and beginning to turn brown
Now add the tomatoes and the powders. Saute well.
Finally add the coriander leaves and saute till the oil separates
Now toss the eggs cut into 2.