Lemon Rice

Lemon rice

  • 2½ tbsp vegetable oil
  • ½ tsp mustard seeds
  • pinch fenugreek seeds
  • 1 tsp split chana dal (also called Bengal gram lentils)
  • 1 tsp split black gram (also called urad dal or black lentil)
  • 2-3 dried red chillies, left whole
  • 1 rounded tsp chopped fresh ginger
  • ¼ tsp ground turmeric
  • 4 tbsp roasted peanuts
  • 10 curry leaves, torn in half
  • salt, to taste
  • 3 tbsp lemon juice, or to taste
  • 350g/12oz freshly cooked basmati rice
  • Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned.
  • Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds.
  • Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much.
  • To serve, place the rice onto serving plates.

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