Lemon Rice
This South Indian Lemon Rice is a flavorful and fragrant dish that combines the nuttiness of roasted peanuts with the zing of fresh lemon juice. Mustard seeds, fenugreek, and aromatic curry leaves add layers of complexity to this simple yet satisfying rice dish. It's a perfect way to brighten up your meal with a burst of citrusy freshness.
— Constant Cookbook
Ingredients
- 2½ tbsp vegetable oil
- ½ tsp mustard seeds
- pinch fenugreek
- 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
- , to taste salt
- 3 tbsp lemon juice
- 350g/12oz freshly cooked basmati rice
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2-3
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