Lemon rice
Method
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Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned.
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Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds.
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Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much.
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To serve, place the rice onto serving plates.
Ingredients
- 2½ tbsp vegetable oil
- ½ tsp mustard seeds
- pinch fenugreek seeds
- 1 tsp split chana dal (also called Bengal gram lentils)
- 1 tsp split black gram (also called urad dal or black lentil)
- 2-3 dried red chillies, left whole
- 1 rounded tsp chopped fresh ginger
- ¼ tsp ground turmeric
- 4 tbsp roasted peanuts
- 10 curry leaves, torn in half
- salt, to taste
- 3 tbsp lemon juice, or to taste
- 350g/12oz freshly cooked basmati rice
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