Indian Lemon Rice

Cook Time 20 minutes

Servings 4

Ingredients

2 cups basmati rice

4 tbsp fresh lemon juice

1 tbsp ghee

½ tsp mustard seeds

1 tbsp urid dal

1 tbsp channa dal

2 small green chillies, finely chopped

2cm fresh ginger, finely julienned

1 sprig of curry leaves

½ tsp ground turmeric

Salt

Roasted peanuts roasted in ghee, to garnish (optional)

Method

Wash rice under cold running water 4-6 times until the rice water becomes clear. Soak for 30 minutes and drain.

Place rice in a medium saucepan on medium heat. Cover with 4 cups of water and cook rice for 10-15 minutes until the rice is cooked and the water has been absorbed. Pour lemon juice over rice and fluff with a fork.

In a large fry pan on medium heat, heat ghee and cook mustard seeds and allow to toast slightly. Add chana and urid dal and stir fry for 2 minutes or until golden brown. Add green chillies, ginger, and curry leaves. Stir fry for a minute until all is fragrant and golden. Reduce the heat to low, and add turmeric powder. Fry for a minute.

Mix in cooked rice and season with salt. Stir to combine and gently heat rice through. Top with peanuts and serve alongside your favourite curry.