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2 tbsp lemon juice 10 curry leaves 3 green chillies finely chopped 1 pinch of asafoetida (hing) 1 tsp mustard seeds 1 tbsp chana dal 1 tsp turmeric powder 2 tbsp oil salt to taste lemon wedges,to garnish METHOD Heat oil. Add mustard seeds,asafoetida and chana dal. Fry till the mustard seeds splutter. Add curry leaves, green chillies and rice. Mix well. Add turmeric powder, salt and lemon juice. Serve with lemon wedges.
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