Lemon Rice with Dals

Submitted by eatrealfood

"This recipe is a lot more simpler to make than first meets the eye. If you prefer a richer variation, then you can add some cubes of butter directly to the rice after it's cooked, for a more flavorsome taste."

 

• Ready In: 1hr 15mins
• Ingredients: 18
• Serves: 4-6

ingredients

• 2 cups basmati rice
• 1⁄4 cup masoor dal
• 1⁄4 cup channa dal
• 1 medium onion
• 2 lemons
• 25 g butter
• 3⁄4 teaspoon mustard seeds
• 3⁄4 teaspoon cumin seed
• 1 teaspoon turmeric powder
• 2 bay leaves
• 2 -3 cloves
• 3 -4 cinnamon sticks
• 4 curry leaves
• 5 -6 cashew nuts (chopped)
• coriander sprig
• dried parsley
• fresh lemon rind
• salt

directions

1. Soak masoor and chana dals for a few hours prior to cooking.
2. Boil rice with about 4-5 cups water and salt until grains are soft and firm.
3. Just before draining the rice, add the turmeric powder.
4. Stir to ensure that the color spreads evenly over the rice.
5. Remove from heat and drain.
6. In another pot, add the masoor and chana dals; cover with water and boil until the dals soften.
7. In a separate small saucepan, add butter on low heat until it melts.
8. Add mustard seeds, cumin seeds, bayleaves, cloves, cinammon, curry leaves and cashew nuts.
9. When the seeds begin to splutter, add the onion and allow to heat till onion becomes translucent.
10. Then add the boiled/softened masoor and chana dals along with the turmeric powder.
11. At this point you can peel the lemons and add the lemon rind to the rest of the ingredients.
12. Stir this mixture thoroughly to ensure a nice distribution of the butter flavor.
13. Transfer this mix to the already cooked rice and toss or stir well.
14. Squeeze two fresh lemons to obtain about half a cup of juice, add a tsp of salt to it, and then pour the liquid on the rice concoction, making sure to toss it thoroughly.
15. Garnish by drizzling with dry parsley, coriander and a whole cashew.

Reviews

[Roopali]

This recipe is really good and it smells and taste good too love it

 

[Queenchef]

I love this recipe!! It is dilicious and healthy (because of the daals) and the lemon rinds is what does the trick.It looks pretty and adds flavor.This is different from the traditional recipe and I am definately sticking with this one!!! Thanks for sharing.

 

[RecipeTsarina]

Been meaning to make this for an Indian dinner forever, and finally got around to it. I served it with SueL's Palak Paneer and it went so well I think I may just fall in love with Indian food. Loved the contrasty texture of the lentils with the rice and amazing flavor too.

 

[Sangeetha]

Sorry for giving a low rating among all the 5 stars, but this did not go down well with my family. It was a variation of the usual lemon rice, but was not that good as I expected it to be. Neither did it gain much of an approval from my BF. Will not be making it again.

 

[Daydream]

Absolutely delicious! I made a couple of slight changes: I didn't have any Masoor dal, so I substituted Moong dal. I didn't bother soaking either the Moong or the Channa dal, and found that they became soft and tender after simmering 20 to 25 minutes.I was out of cashew nuts so I tossed in some roasted flaked almonds instead. I added the finely grated zest of one of the lemons, and strips of the rind of the other. Finely, I used ghee rather than butter. This was one of the tastiest rice dishes I have ever eaten, and it won't be long before I cook it again. I served it with South Indian Vegetable Korma (which I am posting), and they complemented each other perfectly. Keep the recipes coming Varsha!