Indian Lemon Rice
15m prep 20m cook 35m ready
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.
Ingredients
- 1½ cups jasmine rice
- 2 tablespoons vegetable oil
- 3 tablespoons raw peanuts
- 2 teaspoons chana dal (split chickpeas), urad dal, or split yellow lentils
- 1 teaspoon brown or yellow mustard seeds
- (½ teaspoon cumin seeds)
- 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)
- 2 tablespoons lemon juice
- Chopped cilantro
Let's Cook
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Step 1.
Cook: 1½ cups jasmine rice
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Step 2.
Once cooked, but while the rice is still warm, heat in a large skillet over medium heat until shimmering: 2 tablespoons vegetable oil
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Step 3.
Add and cook, stirring occasionally, until browned: 3 tablespoons raw peanuts
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Step 4.
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)
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Step 5.
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)
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Step 6.
Stir in: 2 tablespoons lemon juice
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Step 7.
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
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