Lemon Rice - Sabzi - Curd Rice

How to Prepare

1. Lemon Rice: Cook 10 cups of rice (preferably short-grain) in a pressure cooker or pot until soft. Spread it on a large tray to cool.
2. Lemon Rice: Heat 5 tbsp oil in a kadai, add 2 tsp mustard seeds
3. 2 tsp urad dal
4. 2 tsp chana dal
5. 5 dried red chilies, and a handful of curry leaves. Sauté until dals turn golden.
6. Lemon Rice: Add 1 tsp turmeric powder and 1 cup peanuts (optional). Sauté for 2 minutes.
7. Lemon Rice: Turn off the heat, add juice of 10 lemons and salt to taste. Mix well, then combine with cooled rice. Garnish with chopped coriander.
8. Sabzi (Mixed Vegetable Curry): Heat 5 tbsp oil in a large pot. Add 2 tsp cumin seeds and let them splutter.
9. Sabzi: Add 2 finely chopped onions and sauté until golden brown. Add 2 tbsp ginger-garlic paste and cook for 2 minutes.
10. Sabzi: Add 5 chopped tomatoes
11. 2 tsp turmeric
12. 2 tbsp coriander powder
13. 2 tsp cumin powder
14. 2 tsp garam masala, and salt to taste. Cook until tomatoes are mushy.
15. Sabzi: Add 5 cups of mixed vegetables (carrots, beans, peas, potatoes) and 2 cups water. Cover and cook for 15-20 minutes until vegetables are tender. Garnish with coriander.
16. Curd Rice: Cook 10 cups of rice until very soft (slightly overcooked). Let it cool completely.
17. Curd Rice: In a large mixing bowl, combine cooled rice with 10 cups of fresh curd (yogurt). Add salt to taste.
18. Curd Rice: Heat 3 tbsp oil in a small pan, add 2 tsp mustard seeds
19. 2 tsp urad dal
20. 5 green chilies (slit), and a handful of curry leaves. Sauté for 1 minute and pour over the curd rice. Mix well and garnish with pomegranate seeds or grated carrot (optional).