Spicy lemon rice
- 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.
- 2.7g (0.4g saturated)
- 54.6g (0.3g sugars)
- 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
- 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.
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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