Monday, November 9, 2009

Lemon Peas rice


1 cup cooked peas
2 cups cooked rice
2 tsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
2 green chillies cut into 2
1/2 tsp turmeric powder
Few curry leaves
Bit of asafoetida
Salt to taste
Finely chopped coriander leaves
Few cashews
1 tsp lemon juice

Heat oil, add mustard seeds, blackgram dal, cashews and bengalgram dal. When it splutters, add green chillies, curry leaves and asafoetida. Add turmeric powder and then cooked peas. Add cooked rice, salt and mix well. Finally add lemon juice and coriander leaves. Mix well.

Serve with raita of your choice. Ideal for travel and lunch boxes or a quick meal.

Sending it over to Sudheshna for Think Spice:Think Turmeric event, a series started by Sunita

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