Thecha Lemon Rice

Step 1: Prepare the Basmati Rice

Wash 1 cup of basmati rice thoroughly under running water until the water runs clear.

Step 2: Soak the Rice

Soak the washed rice in water for 30 minutes.

Step 3: Boil the Rice

In a large pot, bring 3-4 cups of water to a rolling boil. Add 1 tsp of salt to the boiling water.

Step 4: Cook the Rice

Drain the soaked rice and add it to the boiling salty water. Cook for 5-7 minutes until the rice is 80-90% cooked and grains are separate but still firm.

Step 5: Drain the Rice

Immediately drain the cooked rice using a fine-mesh strainer and spread it on a plate or tray to cool completely. This prevents overcooking and keeps the grains separate.

Step 6: Prepare Thecha Paste

Heat 1 tsp of oil in a small pan or tawa. Add 10-12 garlic cloves, 1 inch ginger piece, and 8-10 green chilies. Sauté for 1-2 minutes until slightly roasted.

Step 7: Add Remaining Thecha Ingredients

Add 2 tbsp roasted peanuts, 1/2 tsp cumin seeds, 1/2 tsp salt, and 2 tbsp chopped fresh coriander leaves to the pan. Turn off the heat.

Step 8: Pound Thecha Paste

Transfer the roasted ingredients to a mortar and pestle. Pound them coarsely to form a rustic paste (thecha). Set aside.

Step 9: Prepare Tempering

Heat 2 tbsp of oil in a large wok or pan. Add 1 tsp mustard seeds, 1/4 tsp asafoetida, and 1 tsp cumin seeds. Let them splutter.

Step 10: Add Lentils and Chilies

Add 2 slit green chilies, 1 sprig curry leaves, 1 tbsp raw peanuts, 1 tbsp chana dal, 1 tbsp urad dal, and 2 broken dried red chilies. Sauté for 1-2 minutes until the dals turn light golden and peanuts are roasted.

Step 11: Sauté Onions

Add 1 medium thinly sliced onion to the wok. Sauté on high flame for 2-3 minutes until the onions turn translucent.

Step 12: Add Thecha and Turmeric

Add the prepared thecha paste and 1/2 tsp turmeric powder to the wok. Sauté for 1 minute on high flame, mixing well with the onions and tempering.

Step 13: Combine with Rice

Add the cooled, cooked basmati rice to the wok. Add 1 tsp salt (or to taste).

Step 14: Mix Gently

Gently mix the rice with the tempering and thecha paste, ensuring all grains are coated. Be careful not to break the rice grains. Cook for 2-3 minutes, tossing occasionally.

Step 15: Add Lemon Juice

Squeeze 1-2 tbsp of fresh lemon juice over the rice and mix gently.

Step 16: Serve

Garnish with fresh coriander leaves and serve hot.

• Ensure rice is cooked 80-90% and cooled completely to prevent stickiness and breakage.

• Pounding the thecha paste in a mortar and pestle releases more flavor than blending.

• Adjust green chilies and dried red chilies according to your spice preference.

• For a milder version, reduce the number of green chilies in the thecha paste.

• Add finely chopped vegetables like carrots, peas, or bell peppers to the tempering for added nutrition and flavor.