Lemon rice

Lemon rice

By
From
Posh Rice
Serves
4-6
Prep
40 mins

This is a popular South-Indian side dish with a punchy lemon flavour. Make sure you soak the lentils properly and fry them until really golden or they’ll be on the crunchy side.

Ingredients

Quantity Ingredient
75g chana dhal
250g basmati rice
3 tablespoons vegetable or sunflower oil
1 tablespoon black mustard seeds
50g cashew nuts
12 fresh curry leaves
2 green chillies, finely chopped
4 cm piece ginger, peeled and finely chopped
1 teaspoon turmeric
1 teaspoon asafoetida
1 1/2 lemons, zested and juiced
salt

Method

  1. Soak the chana dhal in boiling water for 30 minutes, then drain. Cook the rice in salted water according to the packet instructions.
  2. Heat the oil in a wok or large frying pan over a high heat. Add the mustard seeds and fry until beginning to pop. Add the chana dhal and fry for 4 mins until golden brown. Throw in the cashews, curry leaves, chillies and ginger and fry for 1 –2 minutes until golden. Add the turmeric and asafoetida and stir for 30 seconds. Stir through the rice until well coated and hot, then remove from the heat. Mix in the lemon zest and juice, along with 1¼ tsp salt.
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