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Lemon Rice This dish is ideal for the summer. Keep in mind the fact that the lemon juice has to be added judiciously to suit your palate so that you do not end up with a "khatta" or bland rice. The lemon in the rice aids in the absorption of iron in your body due to its high vitamin C content. If you have eaten a heavy breakfast, then this is a perfect dish for a light lunch.

Approximate Calories: 90 Kcal per serving
Ingredients  1 1/2 cups long grain white or brown rice
1 1/2 cups Steamed Rice (Brown rice variety can also be used)
2 whole dry kashmiri red chillies, broken into pieces
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1/2 tsp grated ginger (adrak)
1 tsp roasted chana dal (daria)
4 to 5 curry leaves (kadi patta)
1/8 tsp turmeric powder (haldi)
1/2 tbsp lemon juice
1 tsp oil
salt to taste

For the garnish
1 tbsp chopped coriander (dhania)
How To ?

1. Heat the oil in a non-stick pan and add the red chilies, mustard seeds, urad dal, ginger, chana dal and curry leaves.

2. When the seeds crackle, add the turmeric powder, rice, lemon juice and salt and toss well.

3. Serve hot, garnished with chopped coriander.



 

 

Eat protein at every meal, including breakfast.
Eliminate wheat- and flour-based products for the time being.
Reduce starch to one portion a day, and don't eat that portion during your evening meal.
Apples, pears, plums and berries all are good choices. Bananas are not.
Reduce or eliminate dairy for the time being, especially cow's milk.
 
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