I know it’s been a while and I’m wedging a week in between getting out recipes- but I have a great excuse! I’m writing a cookbook! Read a few details here. I’ll still be in touch…
I cooked something truly special today; something that reminds me of my childhood. We had a neighbor who used to make us traditional South Indian Lemon rice – a delicious, tangy, citrusy dish dispersed with peanuts, crunchy chana daal, and mustard seeds.
Lemon rice gets its’ color from turmeric (an increasingly popular ingredient in smoothies and lattes recently!), and its’ tantalizing aroma from curry leaves. I realize curry leaves are difficult to find in some areas (I had no luck in Walmart), but if you go to either specialty food stores or Asian grocers, you’ll find a sprig or two.
***Recipe Card is Malfunctioning –> find recipe below***
South Indian Lemon Rice
A tangy, delicious side rice dish dispersed with roasted peanuts and mustard seeds.
Adapted from Light Oraneg Bean: http://lightorangebean.com/south-india-lemon-rice/
Cook Time: 00:15 Serves: 2
1/2 tablespoon canola oil
1/4 teaspoon ginger, grated
1 tablespoon chana daal
1 green chili
1/2 tablespoon mustard seeds
1 tablespoon roasted peanuts
1 sprig curry leaves
1/8 teaspoon turmeric powder
1/4 teaspoon salt
2 1/2 cups basmati rice, cooked
4 tablespoons of lemon juice (1 lemon)
1. In a medium sized skillet, heat oil. Add ginger, chana daal, chili, and mustard seeds. Saute until chana daal and ginger starts to brown
2. Add in curry leaves, salt and turmeric and mix. Add in rice and lemon juice and mix all ingredients together on medium-high. Rice will be a beautiful yellow color.