Lemon rice
Serves 2-3
This simple, South Indian rice is not so much a pilaff but has a subtle fragrance that goes wonderfully with the curries from the same region. Great with all seafood and vegetables. The lentils are authentic but not imperative, the chillies add colour but not too much heat and the peanuts add a beautiful crunch and flavour. Curry leaves are very important in this part of India, they are to the South what basil is to Italian food but even more important. They keep well and dry well so when you do find a bunch, keep them to dry on a towel on top of the boiler. Store away from moisture.
Heat the oil in a large non-stick frying pan and add both seeds, the lentils and the chilli and stir-fry until the lentils are light brown. Add the ginger, turmeric powder, curry leaves and salt and cook for 40 seconds. Add the lemon juice and cook for another minute before adding the rice. Stir-fry to heat through being careful not to break up the grains too much.
Serve hot.
350g cooked rice
2 1/2 tbs. vegetable oil
3 tbs. lemon juice or to taste
4 tbs. roasted peanuts
1/2 tsp. mustard seeds
1 pinch fenugreek seeds
1/2 tsp. split Bengal gram
1/2 tsp. split black gram
2-3 dried red chillies, whole
1 rounded tsp. chopped ginger
1/2 tsp. turmeric powder
10 curry leaves, torn in half
Salt to taste