Sunny Spring Lemon Rice

Sunny Spring Lemon Rice

Spring is springing and to celebrate, we would like to share Saz's zingy lemon rice recipe, south Indian style. It's very quick, very tasty and you can use up your left over rice! For 2 people,

YOU WILL NEED:

  • 2 cups cooked basmati rice
  • 1 tablespoon sunflower or vegetable oil
  • Juice of 1 large lemon
  • 1/4 t/spoon or a small pinch of turmeric
  • 1 t/spoon mustard seeds
  • 1 t/spoon gram dal
  • 1 t/spoon cumin seeds
  • 2 dried red chillis (optional)
  • 2 green chillis (depends on your spice level)
  • 2 tablespoon of peanuts and/or cashew nuts
  • 6-10 Fresh/dried or frozen curry leaves
  • 2 tablespoon fresh coriander
  • pinch of asafoetida powder (optional)
  • Salt to taste

METHOD

  1. In a pan, heat the oilAdd mustard seeds until they popAdd gram dal, cumin seeds, red chillis, curry leaves and a pinch of asafoetidaAdd nuts, cook until lightly brownedTurn down the heat and add green chillis Add turmeric and half the salt


  1. Cook the basmati rice and leave to cool or room temperature leftover riceAdd the lemon juice Pour the mix on the top, mix well - keep some back so you can add to tasteAdd salt to taste Add chopped coriander, check salt to taste.

This dish will work with aubergine curry - here's the recipe

TIPS: from Saz For the best taste, use groundnut or gingelly oil if you have it.

YOGA & COOKING RETREAT

with Judy & Saz, East Sussex

3-5 Sept 2021

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