Neembu Chawal (Lemon Rice)

Submitted by cookiecutter _

"A popular dish in South India- this works well using leftover rice. This recipe is from Lite and Luscious Cuisine of India by Madhu Gadia. The listed serving size is 1/3 cup and counts as 1 starch exchange."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 3 1/2 cups
• Serves: 10

ingredients

• 1 cup long grain rice, cooked
• 1 tablespoon vegetable oil
• 1⁄2 teaspoon mustard seeds
• 6 -8 curry leaves
• 1 tablespoon channa dal
• 1⁄8 teaspoon turmeric
• 1⁄2 teaspoon cayenne pepper (optional)
• 2 tablespoons lemon juice, fresh
• 1 teaspoon salt

directions

1. Cook rice and cool slightly.
2. Heat oil in a heavy skillet over medium heat and add mustard seeds. Cover to avoid splattering until mustard seeds stop popping. Add curry leaves and chana dal. Cook for a few seconds until dal is light brown. Remove from heat and stir in cayenne pepper (if using), and turmeric. A few seconds later add lemon juice.
3. Add rice and salt. Mix gently to avoid breaking rice. Return to stove and heat through.
4. Serve cold or warm.