Lemon rice
This South Indian dish goes well with seafood and vegetables. Curry leaves are used frequently in this part of India. When you find a fresh bunch, put them to dry on a towel on top of the boiler, then place them in an airtight jar to use as needed.
Ingredients
- Vegetable oil2½ tbsp
- Mustard seeds½ tsp
- Fenugreek seeds½ tsp
- Chana dal1 tsp
- Urid dal1 tsp
- green chilli1 piece
- Ginger1 tsp
- ground turmeric¼ tsp
- Peanuts4 tbsp
- Curry leaves10 pieces
- Salt½ tsp
- Lemon juice3 tbsp
Instructions
4 steps- 1
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.
- 2
Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds.
- 3
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.
- 4
To serve, place the rice onto serving plates.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes