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Lemon Rice |
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Serves: 4 Print this Recipe(Nimboo Bhath) Category: South and West Indian Vegetarian Rice Dishes, Vegan Makes 4 to 6 servings Originally an old classic from Tamilnadu (formerly Madras, in the southeast) that impresses party guests and the lunchbox crowd alike, this dish is a favorite all over southern India. Garnished with red chili peppers and chopped greens, the presentation is enticing and the taste lives up to the promise. 1 1/2 cups long-grain white rice, sorted 3 cups water 1/4 teaspoon ground turmeric 1 teaspoon salt, or to taste 2 tablespoons fresh lemon juice 2 tablespoons peanut oil 3 to 5 dried red chili peppers, such as chile de arbol, broken 1 tablespoon dried yellow split chickpea (channa dal), sorted 1 tablespoon dried white urad beans (dhulli urad dal), sorted 2 sticks cinnamon (1-inch) 6 to 8 whole cloves 1 1/2 teaspoons brown mustard seeds 1/16 teaspoon ground asafoetida 1/4 cup finely chopped fresh cilantro, including soft stems 1 1/2 tablespoons minced fresh curry leaves 1. In a large bowl, put the rice, water, turmeric, and salt in a medium nonstick saucepan and bring to a boil over medium-high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Carefully mix in the lemon juice and transfer the rice to a serving platter. Cover and keep warm. 2. Heat the oil in a small nonstick saucepan over medium-high heat and add the red chili peppers, both the dals, cinnamon, and cloves. Cook, stirring, until the dals are golden, about 1 minute. (Stand away from the pan in case the peppers burst.) Add the mustard seeds, asafoetida, cilantro, and curry leaves and cook, stirring, another minute. Transfer to the rice platter and carefully mix into the rice, taking care that some of this mixture is visible as a garnish. Serve hot. VARIATIONS: To make this dish in the authentic south Indian way, first spread the freshly cooked rice on a tray and break up any clumps, Then mix in the lemon juice and, finally, top it with the sizzling oil (or ghee) and spices. For a flavor change, sauté and mix in some greens peas and minced ginger. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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