INDIAN LEMON RICE
4 servings
This flavorful South Indian–style rice dish is loaded with fragrant seeds, spices, and fresh curry leaves. While some of the ingredients are hard to find at a regular supermarket, a trip to an Indian grocery store should do the trick. You may also use 3 ½ to 4 cups leftover rice in this dish, heating until warmed through.
Cook:
- 1½ cups jasmine rice
Once cooked, but while the rice is still warm, heat in a large skillet over medium heat until shimmering:
- 2 tablespoons vegetable oil
Add and cook, stirring occasionally, until browned:
- 3 tablespoons raw peanuts
Stir in and cook, stirring occasionally, until the mustard seeds start to pop:
- 2 teaspoons chana dal (split chickpeas), urad dal, or split yellow lentils
- 1 teaspoon brown or yellow mustard seeds
- (½ teaspoon cumin seeds)
Cautiously stir in (the leaves may sputter):
- 15 fresh curry leaves
- 2 serrano peppers, seeded and minced
- (3 dried red Indian chiles)
- 1 teaspoon ground turmeric
- ¾ teaspoon salt
- (Pinch of asafoetida)
Stir in:
- 2 tablespoons lemon juice
Immediately add the cooked rice, stirring well to evenly coat the rice with the seasoning mixture. Remove from the heat and garnish with:
- Chopped cilantro