Tuesday, July 14, 2009

Lemon Rice


1 cup uncooked basmati (or any other long-grain) rice
2 Tbsp oil (gingelly/sesame oil would be ideal here)
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
2-3 red chillies
A pinch of asafoetida
½ tsp turmeric powder
3-4 green chillies, minced
4-5 curry leaves
½ onion, finely chopped
¾ tsp ginger paste
A good handful of coriander leaves, chopped up
½ cup freshly squeezed lemon juice (I used 2 large and juicy lemons)


Cook the rice.

Meanwhile, heat oil in a large pan. Add chana dal, urad dal, mustard seeds, red chillies asafoetida, turmeric powder, green chillies, and curry leaves. Next add the onions, ginger paste, and salt. Cook till the onions soften.

Add the hot rice and mix well. Turn off the heat; add lemon juice to the rice. Add a touch of sugar too if you so desire. Keep for at least 30 minutes before serving to allow the rice to absorb the lemon juice and all of the other flavors.


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