Lemon rice
Author: Seema Nair
Recipe type: Main
Cuisine: Indian
Serves: 4
- 1 cup basmati rice
- 2 cups of water
- ½ tsp salt
- 40 ml lime juice
- 3 table spoons oil
- ¼ tsp black mustard seeds
- ½ tsp udad dal
- 2 table spoon channa dal
- 3 dry red chilli
- 2 stem curry leaves
- 1/ 2 cup peanuts
- ½ tsp salt
- ¼ cup chopped coriander leaves.
- Making of rice :
- Wash and clean the rice at least 3 times to remove excess starch.
- In a medium size sauce pan add the rice and water along with ½ tsp of salt. Mix the salt to the rice well and squeeze 1 lime to the rice.
- Switch on the fire and keep the rice for cooking.
- When the water starts to boil, lower the heat and cook the rice covered for ~ 5 mts.
- After 5 mts, slowly fluff the rice with a fork.
- Sprinkle a hand full of water to the rice and switch off the fire and cover and keep it aside.
- Once the rice is cooled a bit keep it in the freezer for 10 mts.
- By the time the rice is cooling in the freezer, you can measure other ingredients for the tempering.
- Tempering :
- In a large pan or a wok add oil and allow it to heat up.
- When the oil is heated, add the mustard seeds and udad dal and wait for the mustard seeds to splutter.
- Add in the dry red chillies and saute few times.
- Add in the channa dal and saute further.
- Now add in the curry leaves along with the peanuts and saute till the pea nuts are roasted.
- Lower the fire and add in the turmeric powder and asfetida powder and saute for a few times.
- Add in the cooled rice and carefully mix.
- Add a pinch of salt.
- Switch off the fire and squeeze ½ a lime and give another mix.
- Add chopped coriander leaves and slowly mix the rice as not to break the rice.
- Serve immediately.
Recipe by Seemology at https://www.seemology.com/lemon-rice/
3.5.3208