Lemon Rice with Dals
- Ready In:
- 1hr 15mins
- 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
- Soak masoor and chana dals for a few hours prior to cooking.
- Boil rice with about 4-5 cups water and salt until grains are soft and firm.
- Just before draining the rice, add the turmeric powder.
- Stir to ensure that the color spreads evenly over the rice.
- Remove from heat and drain.
- In another pot, add the masoor and chana dals; cover with water and boil until the dals soften.
- In a separate small saucepan, add butter on low heat until it melts.
- Add mustard seeds, cumin seeds, bayleaves, cloves, cinammon, curry leaves and cashew nuts.
- When the seeds begin to splutter, add the onion and allow to heat till onion becomes translucent.
- Then add the boiled/softened masoor and chana dals along with the turmeric powder.
- At this point you can peel the lemons and add the lemon rind to the rest of the ingredients.
- Stir this mixture thoroughly to ensure a nice distribution of the butter flavor.
- Transfer this mix to the already cooked rice and toss or stir well.
- 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.
- Garnish by drizzling with dry parsley, coriander and a whole cashew.
Join The Conversation
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!
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