International Cooking Show - November 4th, 2021

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) 

OPTIONAL INGREDIENTS 

• ½ tbsp ginger finely chopped 

  
  

 PREPARATION 

• 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.