Serves - 2
Time - 30 min

 

Ingredients

For lemon rice

Boiled rice - 2 cups
Mustard seeds - ½ tsp
Hing - 1 pinch
Onion, Sliced - ¼ cup
Curry leaf - a bunch
Lemon, Juiced - 2 lemons
Salt - to taste

For Pepper Pioppino

Garlic, chopped - ¼ cup
Curry Leaf - a bunch
Pioppino - a bunch
Black Pepper, Crushed - 1 tbsp
Coriander powder - 1 tsp
Curry powder - 1 tsp
Dark Soy Sauce - 1 tbsp (optional) 

Method

Pioppino Lemon Rice

Heat oil in a pan, add mustard seeds and a pinch of hing. Let them splutter.

Add curry leaves and let them crisp up. Then add sliced onions and sauté until it begins to  golden. Add turmeric powder, mix quickly and add water to prevent the turmeric from burning

Season with salt, and cook until slightly dry, add in the lemon juice and a splash of water. Add boiled rice and gently mix with a spatula to ensure it stays whole and smooth.

Pepper Pioppino

Heat oil in a pan over medium heat. Sauté chopped garlic and curry leaves until soft and fragrant.

Lower the heat, add soy sauce (optional), crushed black pepper, coriander powder, and curry powder. Stir until aromatic.

 

Add Pioppino mushrooms and cook until soft and golden, stirring occasionally. Let it dry a bit or reach a coating consistency.

To combine

Plate the lemon rice and top it with the prepared Pepper Pioppino. Garnish with some fried curry leaves.

Serve warm and enjoy!