Lemon Rice

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Recipe submitted by Krupuk - 05/20/03

Lemon Rice

Ingredients (use vegan versions):

3/4 cup uncooked rice
2 teaspoon urad dal
2 teaspoon channa dal
1 tablespoon vegetable oil
1/2 teaspoon tumeric powder
1 dried red chili
salt and lemon juice to taste

Directions:

Put 3/4 of a cup of rice to boil. In another pot heat up about 1 tbsp of oil. When the oil is hot add the red chili (broken into pieces) 2 tsp each of urad dal and channa dal (I don't know their English names, but you could get them off the net I guess...) Let the grains roast till they are light brown/red. Do NOT let them burn. Add 1 tsp of mustard seeds. When the seeds begin to crackle add the tumeric. Take the pot off the heat. Once the rice is cooked, add it to the mixture you have just created. Also add the lemon juice (I think about 4 tbsp would be ideal, though you could add or subtract at will) and the salt. mix it all up till the rice is yellow over. this is great plain, and you could pack it for lunch. its also LOW FAT!!

Serves: 1.5

Preparation time: 30 mins

Channa daal is chickpeas or garbanzos (Italian) Urad daal is like little black lentils...there is no English owrd for it that I know of...it isn't used in American cooking...any Indian market will point it out for you. Both daals need to be cooked before adding to the recipe (garbanzos come in a can cooked if you prefer)..Youll have to boil the water, add the Urid daal...cook on high until boing and then cover and simmer for 30 minutes -give or take - until if gets soft (like cooked beans)

Archived comment by: nikki7771

Actually, chana daal is split black chick peas as opposed to the larger white chick peas (which is what garbanzo beans are. Urad daal is also called whole urad beans.

Archived comment by: aditi