Ingredients
-
3/4
-
1
-
1/2
-
1/2
-
1/8
-
1/8
-
1
-
1/2
-
1/4
-
1
-
-
-
-
-
Directions
Tangy Lemon Rice with Peanuts,One of my lunch-box favourites and it’s sooo easy to make! Although it tastes best served hot, it keeps well for later too. Serve with a coconut chutney (#15042 possibly? 🙂 No no, I’m NOT advertising my recipes!), or plain chilled curds/yoghurt.,I made this dish for a potluck after one of the Dolphin Club’s famous full-moon swims in San Francisco Bay. Everyone loved it and had second, heaping helpings. Turmeric makes it come out sunny yellow which is fun. And the taste–yum. Love that this dish is vegan and gluten-free (if you leave out the asafedita, which has wheat). Since more people have diet restrictions, it is a good buffet/potluck dish that is safe for almost anyone to eat but still tastes fantastic.,Easy to make and very tasty. My favourite Indian restaurant in Glasgow, the Dakhin, makes a lemon rice a lot like this and I’ve wished I knew how to make it for ages. The only peanuts in the shop at the station on my way home were salted (not very healthy), so I was forced to use bashed up cashew nuts, but they worked out very nice. Next time I’ll try it with peanuts though. I had it with #63075 spicy dahl and the excellent spicy roast squash from Jamie Oliver’s first book (Naked Chef).
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Steps
|
1
Done
|
Heat Oil in a Frying Pan on Medium Heat and Add Mustard Seeds and Urad Dal. |
|
2
Done
|
When Mustard Starts to Splutter, Add Turmeric Powder, Chopped Chilli, Asafoetida, and Peanuts. |
|
3
Done
|
Saute For About 2 Minutes. |
|
4
Done
|
Then Add Cooked Rice and Salt and Saute For Another 5 Minutes. |
|
5
Done
|
Remove from Flame, Add Lemon Juice and Mix Well. |
|
6
Done
|
Garnish With Chopped Corriander and Serve! |
|
7
Done
|
Note: If You Don't Have Cooked Rice on Hand, Cook 1/4 Cup of Rice in a Pressure Cooker, or With About 1/2 to 2/3 Cup Water in a Pot; Allow It to Cool Well Before Using It in the Recipe, Since Warm Rice Will Tend to Clump Together in the Mixture. |
