Spicy lemon rice

Name: Spicy lemon rice
Yield: Serves 6
Cuisine: Chinese recipes
Ingredients: 1 tbsp sunflower oil; 1½ tsp black mustard seeds; 1½ tsp split black lentils (urad dhal); 1½ tsp split chickpeas (chana dhal); 4 dried red chillies; 1 tsp salt; 1 tsp ground turmeric; 400g white basmati rice; 1 litre boiling water; 3 tbsp lemon juice

Easy
August 2017

Easy
August 2017

Serves 6
Hands-on time 10 min, simmering time 12 min

This lemon rice is light, fresh and it’s quick to make. Enjoy it as part of a thali (a platter made up of various dishes) or alongside a fragrant curry.

Nutrition: per serving

Calories: 271kcals
Fat: 2.7g (0.4g saturated)
Protein: 6.7g
Carbohydrates: 54.6g (0.3g sugars)
Fibre: 0.8g
Salt: 0.8g

Nutrition: per serving

Calories: 271kcals
Fat: 2.7g (0.4g saturated)
Protein: 6.7g
Carbohydrates: 54.6g (0.3g sugars)
Fibre: 0.8g
Salt: 0.8g

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Ingredients

1 tbsp sunflower oil
1½ tsp black mustard seeds
1½ tsp split black lentils (urad dhal)
1½ tsp split chickpeas (chana dhal)
4 dried red chillies
1 tsp salt
1 tsp ground turmeric
400g white basmati rice
1 litre boiling water
3 tbsp lemon juice

Ingredients

1 tbsp sunflower oil
1½ tsp black mustard seeds
1½ tsp split black lentils (urad dhal)
1½ tsp split chickpeas (chana dhal)
4 dried red chillies
1 tsp salt
1 tsp ground turmeric
400g white basmati rice
1 litre boiling water
3 tbsp lemon juice

Method

Heat the oil in a wide saucepan over a medium heat. Add the mustard seeds, split lentils, split chickpeas and dried chillies, then cook for about 1 minute or until they begin to sizzle. Stir in the salt and turmeric, then add the rice and mix well to coat.
Slowly stir in the measured boiling water. Cover the pan with a lid, then cook over a low heat for 12 minutes or until the rice is cooked. Stir in the lemon juice. Serve hot with sambhar (see right) or chutney, if you like.

Method

Heat the oil in a wide saucepan over a medium heat. Add the mustard seeds, split lentils, split chickpeas and dried chillies, then cook for about 1 minute or until they begin to sizzle. Stir in the salt and turmeric, then add the rice and mix well to coat.
Slowly stir in the measured boiling water. Cover the pan with a lid, then cook over a low heat for 12 minutes or until the rice is cooked. Stir in the lemon juice. Serve hot with sambhar (see right) or chutney, if you like.

delicious. tips

Add the finely grated zest of 1 lemon to the rice before serving for a little extra zing. If you can’t find split black lentils, use split yellow peas instead.
Fry the spices a few hours in advance. Or make the whole dish up to 24 hours ahead: spread over a tray and cool quickly (within 1 hour), cover and chill. Reheat in a microwave.

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