Ingredients
- 3 cups Rice - , cooked (use leftover rice for a even faster breakfast)
- 2 cups Broccoli - finely chopped
- 1 Onion - small (not an usual ingredient in lemon rice, but I felt like adding it), chopped
- 3 tbsps Peanuts Roasted
- 1 Lime Lemon juice / - from medium size fruit (or more depending on the tartness of the juice)
- 2 chilies Green - slit
- ½ tsp Turmeric
- to taste Salt
For tempering:
- 2 tsp Urad dal (minapappu)
- 2 tsp Chana Dal (sanaga pappu)
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 2 chilies Dry Red - broken
- 6 - 8 Curry leaves
Instructions
- Cool rice if freshly cooked. If using leftover rice, microwave until it warms through and is not lumpy.
- Heat 2tbsp oil in a pan; add all the tempering ingredients, once the dals start to lightly brown and seed start to splutter, add the chopped onion and green chilies.
- Once the onions are lightly browned, add chopped broccoli and cook until the florets are tender, about 5-6 minutes.
- Add this mixture to rice along with turmeric, salt and lemon juice. Mix well and serve immediately.
Notes
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