Lemon or Lime Rice With Fenugreek (Methi)

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READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a frying pan put the fenugreek (methi) seeds and the dried red chilies and stir-fry for 2 minutes over medium heat to toast the seeds and chilies.
  • Powder in a coffee grinder and set aside.
  • In a dutch oven, put the oil, mustard seeds, urad dal, and chana dal.
  • Heat over high heat until the mustard seeds start to pop.
  • Add the minced serrano chilies and stir until the chilies have softened and the dals are light brown.
  • Reduce heat to very low.
  • Quickly stir in the hing, curry leaves, turmeric, and the powdered fenugreek seeds.
  • In batches add the rice and salt as needed, blending well with each addition.
  • When everything is thoroughly combined, add the lemon or lime juice and stir until well mixed.
  • Garnish with the peanuts and the cilantro.
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