– in a brunch filled with South Indian foods, this lemon rice is sub-LIME! It’s refreshing, tangy, slightly spicy, and extremely easy! I eat it plain, but it’s lovely paired with yogurt, chutney, and mango pickle. Swipe left to see the full brunch – coconut rice, sambhar, rassam, appe, coconut chutney, tomato onion chutney, kheer, and rava dosa. Let me know what recipe you want to see next, and I can pull it together for you!
INGREDIENTS
1 ½ tbs oil
½ tbs channa dal
½ tbs urad dal
½ tps mustard seeds
1 heaping tbs raw peanuts
1 heaping tbs raw cashew halves
1 tsp grated ginger
1-2 red chili pepper
1-2 green chilis, chopped
6-8 curry leaves
¼ tsp turmeric powder
Pinch asafetida (hing)
2 tbs water
¼ tsp salt (to taste)
3 cups rice (cooked al dente)
3 tbs lemon juice
Garnish – cilantro
Note: it’s very important the rice is cooked al dente. I fluff the cooked rice with a fork and rinse it in cold water. Also, don’t forget to salt the rice when cooking it
INSTRUCTIONS
1 Soak channa dal and urad dal for 10 min in hot water and drain them
2 Heat ½ tbs oil in a pan. Add peanuts and cashews and fry until slightly golden. Set aside
3 Heat remaining 1 tbs oil in the same pan. Add mustard seed, channa dal, and urad dal and cook on medium flame until they start turning pink
4 Add hing, ginger, red and green chilis, curry leaves, and turmeric powder. Stir and cook for about 30 second and add water and salt. Add back peanuts and cashews and mix all together
5 Turn off the heat and mix in cooked rice and lemon juice. Thoroughly mix together. Heat before serving and garnish with cilantro
Tags: Indian, Sides
