Lemon Rice Recipe

Ingredients

• 2 cups Basmati rice
• 5 Tablespoons lemon juice
• 2 teaspoons mustard seeds
• 2 teaspoons Urad daal
• 2 teaspoons Chana daal
• 2 - 3 whole dried red chiles
• 1/2 teaspoon turmeric powder
• pinch asafoetida
• 1/2 cup unsalted roasted peanuts
• 10 - 12 curry leaves
• 1 Tablespoon grated unsweetened coconut
• salt, to taste
• 2 Tablespoons vegetable oil

Serves / Yields

2

Preparation Instructions

Wash rice well before cooking. Then take rice with 3 3/4 cups water and add a little salt to it. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice. Once the rice is cooked, keep it aside.

Heat oil in a deep frying pan or a kadai.

Add asafoetida, dried red chillies cut into two, urad dal and chana dal. Cook until dals change colour to light brown. Add peanuts and mustard seeds. When the mustard seeds start to crackle, then add curry leaves. Fry for 10 seconds more

Next add turmeric powder and stir well. Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains do not break.

Garnish with grated coconut and serve hot.

Helpful Hints

The Spice House sometimes carries dried Curry Leaves. Since they are a seasonal product, they are not available on the website. For availability, please call the Old Town store at 312-274-0378 or the Evanston store at 847-328-3711.

Credit

This recipe was provided by Amitkumar Patel from Scarborough, Toronto.

Cuisines, Courses and Ingredients

• American, Bean, Indian, Middle Eastern, Nut, Rice, Side Dish, Spice

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