I had this lemon rice aka Chitranna from Indira's blog bookmarked for a long time. Both my kids love peanuts along with potatoes, so this lemon rice with both their favorite ingredients was just perfect. I add enough of them so that they get at least one peanut and a piece of potato in each and every bite.
Other veggies like chopped eggplant and grated carrot can be substituted for potato. This is a simple and tasty dish that is great to serve for guets.
Recipe adapted from Mahanandi:
Ingredients: Serves 2~3
Rice - 1cupPotato - 1 medium, peeled and cubed
Green Chilies - 2~3, slit
Curry Leaves - 8~10
Lemon/ Lime juice - 3tbsp
Peanuts - 3tbsp
Cashews - 2tbsp
Turmeric - 1tsp
Salt - to taste
For Tempering:
Chana dal - 1tbsp
Urad dal - 1tbsp
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Dry red chili - 2~3
Majjiga Mirapakayalu - for serving
Method:
- Cook rice with a few drops of oil, turmeric and salt. Make sure not to overcook the rice.
- Heat 2tbsp oil (or a combination of oil and ghee) in a pan; add the peanuts and cashews and fry till lightly golden. Remove onto a plate and set aside.
- In the same oil, add the tempering ingredients and saute till golden and the seeds start sputtering.
- Add curry leaves, green chilies, potatoes and cook till they are tender. I usually microwave the potatoes to make the cooking part faster.
- Once the potatoes are done, add it to the rice along with the roasted peanuts and cashews. Add lemon juice and mix well. Taste and adjust the seasonings accordingly. Serve with fried majjiga mirapakayalu.
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