International Cooking Show - November 4th, 2021
From Ethan Walter
INGREDIENTS (US CUP = 240ML)
1½ cups rice uncooked (or 4 cups cooked rice)
2 to 3 tablespoons lemon juice or lime juice as needed
½ teaspoon salt (adjust to taste)
2 tablespoons ghee or oil
¾ teaspoon mustard seeds
4 tablespoons peanuts or cashews
¼ to ½ teaspoon turmeric powder (haldi)
2 green chili slits/Jalapenos/dried red chilies
1 sprig curry leaves (kadi patta) (optional)
1 ½ teaspoon chana dal (bengal gram) (optional)
1 teaspoon urad dal (skinned black gram) (optional)
1 pinch hing (asafoetida) (optional)
½ tbsp ginger finely chopped
Wash rice a few times and drain the water completely.
On a low flame. cover and cook the rice in a large pot with 3 cups water.
The rice must be cooked fully; the final texture of the rice should be grainy and not mushy. You can also cook it in a pressure cooker by placing the rice bowl in the cooker. Cook until you hear 2 to 3 whistles.
Fluff up the rice gently with a fork and cool completely. This helps to keep the rice grainy & firm.
MAKING LEMON RICE ON THE STOVE
Heat a pan with ½ tbsp ghee/oil on medium heat.
Add peanuts or cashews and fry until golden and crunchy. Remove them to a plate.
Pour another 1½ tbsp of ghee/oil and add mustard, urad dal, and chana dal. Fry on medium heat until the dals turn golden & aromatic.
Add green chilis and curry leaves. Fry them until the leaves turn crisp (this should take about 30 seconds).
Add hing, turmeric, and salt. Immediately pour 2 to 3 tbsps water and stir.
Once the water has evaporated and turned the dal soft (yet slightly crunchy), turn off the stove and remove from the heat.
Transfer this mixture to the cooled rice or add the cooled rice to the pan. After ensuring that the rice is cooled completely, add the lemon juice and mix well.
Taste the lemon rice; if needed, sprinkle more salt and add more lemon juice. Garnish with roasted peanuts or cashews. Serve lemon rice with plain yogurt, papad, or pickle.