Lemon Rice


A friend shared a link to BBC Food on Lemon Rice.  ‘Have made this several times already.  I would list the ingredients below as they appear on the site–but when cooking I leave out the fenugreek seeds and urud dal as I’m not able to make them crunchy-crumbly and I don’t want to break a tooth!

oil for sauteing (I usually use ground nut oil)
1/2 tsp mustard seeds
1 pinch fenugreek seeds (I leave this out)
1 tsp chana dal (that’s yellow split peas)
1 tsp urad dal (black lentils)
2-3 whole and dried red chillies
1 tsp fresh ginger (chopped)
4 tbsp roasted peanuts
10 curry leaves, torn in half (I usually leave this out only because it’s not a regular in my cupboard)
1/4 tsp turmeric powder
salt to taste
3 tbsp lemon juice
350g cooked rice (I don’t use basmati, I just use the regular ones)

1. In a wok heat oil and add mustard seeds, then chana dal and the chillies.  Fry until browned.
2. Add the ginger, then the peanuts, then curry leaves, then the ground turmeric and salt.  Stir for a few seconds, don’t let the turmeric burn!
3. Stir in the lemon juice.  Give it a minute before adding the rice.  Mix. Ready to serve!

2 responses to “Lemon Rice

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