Namaste! Isn’t this the prettiest rice? I’m in India visiting my bff Wendy who has been one of my besties for nearly three decades. Wendy’s friend Flora taught us to make this amazing lemon rice.
This is supposed to be a side dish, but Wendy and I ate it for at least one meal every day for three days! It is good!
One thing I’ve learned on this trip is that it takes time to prepare Indian food. Fresh ingredients play a big role which is part of the reason it’s so delicious. But it is time consuming. This recipe, however, goes together pretty fast.
In this recipe we’ve substituted a few things to make them easier to locate in the states. Take curry leaves for example. The closest flavor combo to replace them is lime zest and basil.
Anyway, the rice, peanuts, lemon and chilies create a dish bursting with flavor. I hope you’ll like it as much as I do.
- 2 cups Basmati rice, cooked
- 8 basil leaves
- zest of 1 lime
- 1/2 cup lemon juice (about 4 lemons)
- 1/2 cup roasted peanuts
- 2 Tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 3 Tablespoons dried lentils (any kind)
- 2 dry red chilies, tear and remove seeds
- 2 teaspoons grated ginger
- 1 teaspoon salt
- 2 jalapeno chilies, seeds removed and chopped
- 1 teaspoon turmeric
- Heat oil in sauté pan.
- Add mustard seeds and as they begin to sizzle add the lentils and allow them to brown slightly.
- Add basil leaves, dried chilies, ginger and jalapenos and stir fry for a few seconds.
- Add lime zest, lemon juice, peanuts and tumeric, and combine well.
- Let simmer 5-6 minutes.
- Add rice and gently mix all together.
- Test to see if you’d like any additional salt or lemon.
- Serve warm.