Indian cuisine · Dough, Pasta & Rice

Lemon Rice

Golden rice with mustard seeds, peanuts and curry leaves, finished fresh with plenty of lemon juice.

Ingredients · for 4 servings

• 250 g basmati rice
• 2 lemons
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 50 g peanuts
• 12 curry leaves
• 2 green chilies
• 1/2 tsp turmeric
• 1 pinch asafoetida (hing)
• Salt

Instructions

1. Wash the rice and cook it in plenty of salted water for 10–12 min. until each grain is tender, drain, spread on a tray and let cool to lukewarm – this keeps it from sticking later.
2. Heat the oil in a wide pan and let the mustard seeds pop in it, which takes about 30 sec.
3. Add the urad dal and peanuts and toast, stirring, for 2 min. until both are light brown and smell nutty.
4. Stir in the curry leaves, the lengthwise-halved green chilies, turmeric and asafoetida and fry for just 20 sec. so the turmeric doesn't turn bitter.
5. Add the lukewarm rice and carefully fold in over medium heat for 2–3 min. until it's evenly colored golden.
6. Take the pan off the heat, stir in the lemon juice, season with salt and serve immediately – the acidity shouldn't cook further.