Temple style lemon rice recipe

INGREDIENTS:

1. Cooked rice - 2 cup
2. Fresh lemon juice - from 3 lemon
3. Shredded Carrot - 1
4. Mustard seed - 1/2 teaspoon (tsp.)
5. Split black gram - 1/2 teaspoon (tsp.)
6. Curry leaf - 1 sprig
7. Spit bengal gram - 3 teaspoon (tsp.)
8. Dry chili - 3
9. Chopped Green chili - 1
10. Chopped Ginger - a very small piece
11. Turmeric powder - 1/4 teaspoon (tsp.)
12. Oil - as needed
13. Salt - as needed

PREPARATION:

1. In a pan heat oil. Now add mustard seeds, split bengal gram, curry leaves and sauté until the mustard seeds stop splattering. Now add split bengal gram and roast it to golden brown don't burnt it.
2. Now add green chili, crushed dry chili, ginger and sauté until the ginger raw smell is gone.
3. Now add lemon juice, little water, turmeric powder, salt and mix well. Heat this in low heat until boils. boil and cook this for at least 5 minutes or until the right thickness is reached. i.e. oil separates
4. Now add the carrot, mix well and remove from heat. NOTE: not need to cook the carrot fully..
5. Now add the cooked rice to the cooked lemon juice and mix well until the rice is well coated.

NOTES:

1. Need to careful with the thickness of the cooked lemon juice. to be safe cook until all the liquid is evaporated and oil starts to separate.
2. Instead of split bengal gram you can use peanuts.