Lemon rice
This recipe was given to me by Sindhu, my GNOME Outreach Program for Women intern, who tells me that this is a south Indian dish. I have adjusted the recipe slightly to accommodate our (my) European (chilli intolerant) taste buds and ingredient availability.
Information
- Type
- main
- Preparation time
- 5 minutes
- Cooking time
- 40 minutes
- Total time
- 45 minutes
- Yield
- Serves 2 people
Ingredients
- 1 cup of rice
- 1 cup of water
- groundnut oil
- 2 tsp brown mustard seeds
- 2 tsp toor dal
- 2 tsp 'kadley beley' dal (this is Bengal chickpeas according to Google search results)
- 0.5 tsp chilli
- 2 tbsp coconut scrapings (I used dessicated coconut that I rehydrated using creamed coconut and some hot water)
- 2 tsp chopped parsley
- 2 tsp finely chopped ginger
- 1 tbsp fresh lemon juice
- salt
Instructions
- Cook the rice.
- Heat up some oil, then fry the mustard seeds, dal and chilli in it to make the tadka.
- Add the coconut scrapings to the tadka, followed by parsley, ginger and lemon juice.
- Once the mix is fried off, mix the rice into the mix and salt to taste.
- Author
- Ekaterina Gerasimova
- Published
- 8th February 2013
