RECIPE: HOW TO DO SPICY LEMON RICE

This lemon rice is light, fresh and it’s quick to make. Enjoy it as part of a thali (a platter made up of various dishes) or alongside a fragrant curry.

RECIPE SPICY LEMON RICE

Dificulty: Easy
Portion: Serves 6
Time: Hands-on time 10 min, simmering time 12 min

Ingredients

1 tbsp sunflower oil
1½ tsp black mustard seeds
1½ tsp split black lentils (urad dhal)
1½ tsp split chickpeas (chana dhal)
4 dried red chillies
1 tsp salt
1 tsp ground turmeric
400g white basmati rice
1 litre boiling water
3 tbsp lemon juice

Step by step preparation

Heat the oil in a wide saucepan over a medium heat. Add the mustard seeds, split lentils, split chickpeas and dried chillies, then cook for about 1 minute or until they begin to sizzle. Stir in the salt and turmeric, then add the rice and mix well to coat.
Slowly stir in the measured boiling water. Cover the pan with a lid, then cook over a low heat for 12 minutes or until the rice is cooked. Stir in the lemon juice. Serve hot with sambhar (see right) or chutney, if you like.

RECIPE: HOW TO DO SPICY LEMON RICE

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