recipe 20

Lemon Rice

Prep

20 min

Cook

5 min

Rating

[Total: 1    Average: 5/5]

recipe 20

lemon rice is one of the most commonly made south Indian rice dish.

Ingredients

  • 1 1/2 ‏cups (300 g) uncooked Basmati rice, washed and drained
  • 3 ‏cups (750 ml) water
  • 1 ‏teaspoon Bengal gram (channa dal) or yellow split peas
  • 1 ‏tablespoon split raw cashew nuts
  • 1 ‏tablespoon oil
  • 1 ‏teapsoon black mustard seeds Pinch of asafoetida powder
  • 10 ‏curry leaves
  • 1/2 ‏teaspoon minced ginger
  • 1/2 ‏green finger-length chili, minced
  • 2-3 ‏dried chilies, broken into pieces
  • 1 ‏teaspoon white lentils (urad dal)
  • 1/2 ‏teaspoon ground turmeric
  • 3 ‏tablespoons lemon juice
  • 1-1 1/2 ‏teaspoons salt
  • 1 ‏tablespoon water
  • ‏Fresh coriander leaves (cilantro)

Instructions

Boil the rice in the water for 15 to 20 minutes until the grains are just tender. Drain throughly and set aside.
Dry-roast the Bengal gram and cashew nuts in a nonstick wok for 2 to 3 minutes until lightly toasted. Remove from the wok and set aside.
Heat the oil in the wok and stir-fry the mustard seeds for 1 minute until the seeds begin to pop. Add the asafoetida, curry leaves, ginger, chilies, Bengal gram, cashews, lentils and turmeric. Continue to stir-fry, then add the lemon juice, salt and water. Simmer for 2 to 3 minutes, toss in the rice and heat through. Garnish with the coriander leaves and serve.

 

 

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