Dill - Capsicum Lemon Rice with Usli

Back home in Bangalore, lemon rice is usually made for breakfast and also during festival days. Staying here, having heavy breakfasts is a big no-no especially at my place.. other than the weekends of course. Whenever I call home, my Dad always asks whether I cook anything at all for breakfasts:-) ..Usually I make rice items for lunch or for dinner... Hearing the same answers every time they have stopped asking about it :-).

When I called home yesterday, my mom had made lemon rice..So, today I made lemon rice with dill - capsicum and channa usli along with the rice...

Ingredients: For Lemon Rice

Rice – 2 cups Dill – 1 cup Capsicum – 1 big Onion – 1 small Channa Dhal – 1 tsp Urad dhal – 1 tsp Mustard seeds – ¼ tsp Ground nuts – 1 Tb spoon (optional) Turmeric – ¼ tsp Chilies – 5-7 Peas – ¼ cup Curry Leaves Coriander leaves Oil – 3 -4 Tb spoon Lemon Juice – 2 Tb spoon Salt

Method:

• Cook rice and keep aside.
• Wash dill and chop them finely.
• Heat oil in a pan, add mustard seeds and allow it to splutter.
• Then add ground nuts, channa dhal, urad dhal and allow it to turns little brown.
• Add onion, chilies and curry leaves and fry till onion turns golden brown.
• Add dill and fry for 2 minutes. Then add capsicum ( chop them to cubes) and peas to it.
• Sprinkle salt on it, stir and allow them to cook until soft.
• Then add turmeric powder and stir it well.
• Mix the gojju with rice, add lemon juice and coriander leaves on top and mix it all together.
• Serve hot.

Dill - Capsicum Lemon Rice goes to FIC - Yellow hosted by Harini.

To Make Channa Usli:

Usually in my place they make usli either with brown, or Kabul channa. I thought if combining both and make Usli..

Ingredients: Brown Channa - 1/2 cup Garbonzo / Kabul Channa - 1/2 cup Onion - 1 Chillis - 4 -5 Mustard seeds - 1/4 tsp Curry leaves Coriander Leaves Lemon Juice - 1 Tb spoon Coconut - 2 Tb spoon (optional) Oil - 1 Tb spoon Salt Method:

• Soak both Channa's in water overnight.
• Pressure cook the channa for 2 whistles.
• Strain the channa and keep aside.
• Heat oil in a pan, add mustard seeds.
• After it splutters, add onions and chillis, fry till golden brown.
• Then add boiled channa to it, add salt and mix well.
• Then combine coriander leaves, coconut and lemon juice to it.

Channa Usli goes to MLLA Hosted by Srivalli and also to JFI - ChickPeas hosted by MS. My Legume Love Affair was originally started by Susan of The Well Seasoned Cook.

PS:

• I have not added the coconut to it.
• You can add salt to the channa while pressure cooking them.
• I boiled the channa directly on the stove and added little salt during the process.