Lime / Lemon Rice with Carrots

Category: Rice / Lunch
Preparation Time: 15 mins 
Cooking Time: 15 mins
Servings: For 2 persons 

Lemon Rice with Carrots

 Ingredients:

• Rice, Uncooked - 3/4 cup
• Lime / Lemon - 1-2 nos (Adjust as per taste) 
• Carrot, finely grated - 3 tbsp
• Sesame Oil - 2 tsp
• Mustard Seeds - 3/4 tsp
• Channa Dhal - 1 tbsp
• Urad Dhal (Split) - 1 tsp
• Peanuts - 2 - 3 tbsp
• Curry leaves - few
• Red chillies, broken - 2-3 nos 
• Asafoetida / Hing - a generous pinch
• Green chilly, finely chopped - 1 no
• Garlic, finely chopped - 1 tbsp (Can also be replaced with Ginger)
• Turmeric powder - 1/2 tsp
• Sugar - a pinch
• Salt- to taste

Method:

1. Soak rice for 20 mins and pressure cook with required water along with few drops of oil and a pinch of salt for 3 whistles. Cool the cooked rice and keep aside (Make sure the grains are separate and not mushy)
2. Heat Oil in a pan, add mustard seeds, once it splutters add the Channa Dhal, Urad Dhal and Peanuts, fry for few secs
3. Add red chillies and asafoetida, saute well
   
4. Add the curry leaves, finely chopped Garlic and green chilly and saute for a min
   
5. Then add the turmeric powder and carrot gratings, fry well  for 1-2 mins
   
6. Meanwhile in a small bowl, squeeze the lime / lemon juice, add a pinch of sugar and required salt and mix well
7. Once the raw smell goes off from the carrot, switch off the stove and add the lime juice into the pan and mix well
8. Add the cooked and cooled rice into it and gently mix so that it gets well coated with the tempering
   
9. Pack it in the lunch box with plain papad or with spicy potato curry
   
10. Mixed rice varieties will taste best only after 2-3 hrs of preparation by when the essence gets well mixed with the rice