The final of the three recipes I learned on my most recent trip home was Lemon Rice — a light favorite of mine. I like to eat warm lemon rice mixed with plain yogurt as a light lunch, and it also can be a part of virtually any meal. My mom recommends eating it with grilled chicken and garnishing with peanuts (I am vegetarian and allergic to nuts so unfortunately I can't follow either of these recommendations).
Ingredients:
- 3 cups cooked, day-old (or just not fresh) rice
- 1 1/2 tsps. mustard seeds
- 2 dried red chilis, broken in half
- 1 tsp. cumin
- 2 tsps. uridahl
- 1 tsp. channa dahl
- 15 dried curry leaves
- 1/2 cup shredded carrot
- 1 thai green chili, sliced
- Heaping 1/4 tsp. turmeric
- 1 tbl. fresh lemon juice
- salt
- vegetable oil
Directions:
- Warm up the rice in the microwave for 2 minutes or so
- In a medium pot or saucepan, heat a few tablespoons of oil on medium heat
- Add the mustard seed, dried red chilis and cumin
- When the mustard seeds start popping, add in the uridahl, channa dahl, curry leaves and turmeric. Quickly stir the mixture, then turn off the heat.
- Mix in the shredded carrot and the thai chili, stirring quickly
- Mix in the warm rice, and when fully mixed, add 1 1/2 tsps. salt
- Finish with adding the lemon juice and making sure all the flavors are blended. Add additional salt to pump up the flavor if you wish.
Garnish with peanuts if desired.
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