Harshita Sinha
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1 cup uncooked rice, 2 cups water, 2 tbsp lemon juice, 1 tbsp ghee/oil, 1 tsp grated ginger, 1 tsp mustard seeds, salt to taste, chopped cilantro for garnish.
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Cook the rice with 2 cups of water until it's tender and fluffy.
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Heat the ghee or oil in a pan and add the mustard seeds. Let them splutter.
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Add the grated ginger and sauté for a minute until fragrant.
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Add the lemon juice, salt, and cooked rice to the pan. Mix well.
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Garnish with chopped cilantro and tomatoes.
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Serve hot and tempting lemon rice in a platter and enjoy.