South India Lemon Rice

• Produce

  • 2 tbsp Cilantro, leaves
  • 1/2 tbsp Ginger
  • 2 tbsp Peanuts, raw
  • 1 Red chili pepper

• Condiments

  • 4 tbsp Lemon juice

• Pasta & Grains

  • 5 1/2 cups Rice, cooked

• Baking & Spices

  • 1/2 tsp Mustard seeds
  • 1/4 tsp Salt
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 12 pieces Cashew nuts, Raw

• Frozen

  • 1 sprig Curry, leaves

• Other

  • ½ tablespoon chana dal

Found on lightorangebean.com

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ tablespoon minced ginger
• ½ tablespoon chana dal
• 1 red chili pepper
• ½ teaspoon mustard seeds
• 12 pieces raw cashew nuts
• 2 tablespoons raw peanuts
• 1 sprig curry leaves
• ¼ teaspoon turmeric powder
• 5½ cups cooked rice
• ¼ teaspoon salt or more to taste
• 4 tablespoons lemon juice, from one large lemon
• 2 tablespoons chopped cilantro leaves

Directions

• Heat a sauté pan over high heat until smoky hot. Add oil to the pan and wait for 15 seconds until the oil is hot. Reduce the heat to medium and add ginger, chana dal, red chili pepper, mustard seeds, cashew nuts, and peanuts. Sauté until the chana dal turn to light brown. Stir in curry leaves and turmeric powder.
• Over medium heat, add cooked rice, salt, and lemon juice. Stir until well combined.
• Garnish with cilantro leaves and serve warm.