See Also: Lemon rice(recipes)
Greek Lemon and Rice Soup(recipes)
Lemon Chicken and Rice Salad(recipes)
Flounder Fillets over Zesty Lemon Rice(recipes)
Rice noodle salad with lemon tofu(recipes)
Lemon-Ginger Chicken with Puffed Rice Noodles(recipes)
Stir-fried salmon with lemon and basmati rice(recipes)
Sea bass baked in salt with preserved lemon sauce and pilaff rice(recipes)
Lemon posset with lemon shortbread(recipes)
Lemon(money)

Lemon rice (recipes)






Serves 2-3



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



2½ tbsp vegetable oil½ tsp mustard seedspinch fenugreek seeds1 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 ginger¼ tsp ground turmeric4 tbsp roasted peanuts, out of their shells10 curry leaves, torn in halfsalt, to taste3 tbsp lemon juice, or to taste350g/12oz freshly cooked basmati rice



Method



1. 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.2. Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds.3. 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.4. To serve, place the rice onto serving plates.