Indian 101: Lemon Rice

• 총 시간: 18 minutes

재료

This South Indian recipe is a great way to use up leftover rice. Make a big batch of the lemon mix and store it in the fridge for weeks. Then mix in with some cooked rice anytime and serve hot, warm or even cold.

Check out my previous video on how to cook perfect basmati rice, if you're not comfortable cooking rice.

2 cups cooked white rice (I use Basmati)

Juice of 2 lemons

1 tbsp oil

10-15 cashews

1 tsp mustard seeds

1 tsp ginger

1 tsp split white lentils (urid dal)

Pinch of hing (asafoetida), optional

8-10 curry leaves

1 tsp turmeric

2 dried red chillies

Salt, to taste

방향

Fry the cashews until golden, strain and reserve.

In the same oil, fry the mustard seeds. Once they crackle, add the remaining ingredients, except lemon juice and rice. Fry everything until the lentils are golden, about 3-4 minutes on a low heat.

Stir in the lemon juice and cashews and allow to rest for 15 minutes. Then mix into the cooked rice and serve warm or cold.

Stay tuned for another one of my favourite rice recipes dropping later this week.

Enjoy!