Lemon Rice

I eat rice everyday and I am always looking for innovative ways to prepare it.  Lemon rice finds it’s origins in South India and has been around for a long time with many variations.  This is mine 🙂 My South African version.  

Total time taking for cooking including preparation is no more than 15 minutes…

2 cups basmati rice precooked

A glug of oil (olive or oil of your choice)

¼ tsp mustard seeds

15 curry tender  leaves

2 tbsp (30ml) peanuts

¼ tsp cumin seeds

¼ tsp urad dhal

¼ tsp asafoetida

½ tsp turmeric powder

2 green chillies finely sliced

60 ml freshly squeezed lemon juice.

Let’s cook 🙂

• Cook rice as per instructions on the packet.  Once cooked, set aside and cool.
• Heat oil in a saucepan. Add mustard seeds, curry leaves and peanuts.  Once seeds have popped and leaves splattered, reduce heat to low.  Add cumin seeds, urad dhal, asafoetida, turmeric and chillies.  Sauté for 1-2 minutes or until peanuts are cooked.  Add lemon juice to mixture, give it a good swirl.  Pour over pre-cooked rice.  Stir in lightly with a fork.
• Serve with a creamy based curry