Lemon rice

Lemon rice

By
From
Indian Food Made Easy
Serves
2-3
Photographer
Vanessa Courtier

This is a simple, fragrant rice and makes the perfect partner to any South Indian coconut dishes as the tang of the lemon contrasts beautifully with the rich, sweet coconut. The flavours are all reflective of southern ingredients and this vibrant dish is wonderful with any of the fish, chicken or lamb dishes in this book.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
pinch fenugreek seeds
3/4 teaspoon split bengal gram
3/4 teaspoon split black gram
3 heaped tablespoons peanuts, coarsely chopped
1-2 dried red chillies, left whole
1 teaspoon chopped ginger
1/4 teaspoon turmeric powder
10 curry leaves, torn in half
salt, to taste
3 tablespoons lemon juice, or to taste
300g Basmati rice

Method

  1. Heat the oil in a large non-stick frying pan and add both seeds, the lentils, raw peanuts (if using instead of roasted peanuts) and chillies and stir-fry until the lentils are light brown. Add the ginger, turmeric powder, curry leaves and salt and cook for 40 seconds.
  2. Add the lemon juice and cook for another minute. Add the rice and roasted peanuts (if using instead of raw peanuts). Stir-fry to heat through, being careful not to break up the grains too much. Serve hot.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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