Lemon Rice
A recipe from Lee's (Rafi's son) travels to India.
Serves: 4 - 6 | Suitable for vegetarians Ⓥ
Introduction
This rice dish has loads of textures and bright flavours and is delicious alongside vegetable dishes. The original recipe comes from a lady called Laxmi, whom Lee (Rafi's son) met on his travels in India.
Ingredients
Serves 4 - 6 |
| 300g basmati rice |
| 2 tbsp oil |
| 1/4 tsp Mustard Seeds |
| 8 fresh curry leaves |
| 3 tsp Chana Dhal |
| 1 1/2 tsp Urid Dhal |
| 2 tbsp peanuts |
| 1 tbsp cashews |
| 1 lemon |
| Chopped coriander |
Instructions
- Cook and cool the rice.
- Heat the oil in a pan and fry the seeds, curry leaves and dhal (lentil) until the dhal (lentil) is golden brown and the spices are fragrant. Tip this over the rice.
- Add the nuts to the hot pan and toast.
- Add this to rice together with the juice from the lemon and the chopped coriander. Stir well. Serve at room temperature.
