Naranga Choru recipe

Wash and soak rice in water for 10 minutes. Add the water and salt to a saucepan and bring to a boil over high heat. Add the rice and stir, letting the water come to a boil again. Place the lid on the saucepan and lower the heat to a simmer. Simmer for 20 minutes. Turn off the heat and let the rice steam for 5 minutes. Keep the cooked rice aside.

Firstly, in a large kadai heat oil and fry peanuts. Also, fry cashew. Keep the fried peanuts and cashews aside.

In the same oil add mustard, urad dal, chana dal, dried red chili. Also add 1-inch ginger, green chilli, pinch hing and few curry leaves. splutter the tempering on medium flame. Add in turmeric and saute slightly.

Further, add cooked rice and ½ tsp salt. Mix well making sure everything is well combined. also, add coriander and lemon juice. Mix well.

Finally, enjoy lemon rice with papad or pickle