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 სუფრის-კოვზი
- Mustard seeds½ ჩაის-კოვზი
- Fenugreek seeds½ ჩაის-კოვზი
- Chana dal1 ჩაის-კოვზი
- Urid dal1 ჩაის-კოვზი
- green chilli1 ცალი
- Ginger1 ჩაის-კოვზი
- ground turmeric¼ ჩაის-კოვზი
- Peanuts4 სუფრის-კოვზი
- Curry leaves10 ცალი
- Salt½ ჩაის-კოვზი
- Lemon juice3 სუფრის-კოვზი
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.
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