Lemon Rice
Lemon Rice
This dish is very popular in the southern part of India and is characterised by the use of coconut oil and curry leaves in the cooking. As a child I visited family in Bangalore (Bengaluru) where we often had this dish served with a spicy lentil soup called Rasam. It is a simple dish and a great alternative to having plain rice.
Prep time: 10minutes
Cook time: 10 minutes
Serving size: 2 (side dish)
Difficulty: Easy
Spice level: low-medium (depending on added spice)
Ingredients
3 cups cooked long grain rice (I have used basmati rice)
1 teaspoon mustard seeds
1 teaspoon urid dal (split black lentils)
1 teaspoon channa dal (split bengal lentils)
2 dry red chillies cut into pieces (I have used dry kashmiri chillies)
1/2 teaspoon grated ginger
10-12 curry leaves
1/2 teaspoon turmeric powder
2 green chillies split through the middle
juice of one lemon (or lime) - approximately 4 tablespoons
1 1/2 tablespoons of coconut oil
coriander leaves to garnish
Method
Heat oil in a wok or pan on medium heat
Once the oil is hot, add the mustard seeds and when they crackle, add the urid dal, channa dal, chillies, ginger, curry leaves and turmeric powder and stir
Add the cooked rice and salt and mix well
Turn off the heat and add the lemon juice
Garnish with coriander leaves and serve hot