Lemon Rice (Nimbu Chawal) Recipes

Ingredients :

6 tbsp vegetable oil

4 tbsp peanuts

a pinch of asafoetida powder

1/2 tbsp mustard seeds

1/2 tbsp channa dhal

1/2 tsp ground turmeric

1/2 tbsp chopped ginger

1/2 tbsp green chili peppers, chopped

a few curry leaves

3 cups cold boiled rice

juice of two lemons

salt, to taste

4 tbsp desiccated (shredded) coconut, dry roasted

Method :

Heat the oil in a large frying pan (skillet). Fry the peanuts over medium heat until lightly browned. Remove and set aside. To the same pan add the asafoetida and mustard seeds and return to the heat. When the seeds begin to sputter, add the channa dhal and stir fry for 2-3 minutes. Reduce the heat and add the turmeric, ginger, chili peppers and curry leaves. Place the rice in a bowl and add the fried mixture. Add the lemon juice, and salt, if necessary. Mix well and serve at room temperature or hot, garnished with the coconut.

An all time favorite from the south coast of India, this dish is usually made with leftover rice. It is served at room temperature rather than hot, though it may be heated just before serving. The rice can be cooked the previous day and kept in the refrigerator.

Serves 4 - 6

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