Indian Lime Rice. foodloversrecipes Given that rice is grown throughout southern India, it makes sense that there are so many variations on how to serve it. Fried chana dal adds an earthy crunch to this citrusy preparation, which is delicious served alongside rich vegetable curries. SERVES 4 INGREDIENTS 1 cup basmati rice, rinsed until water runs clear 1½ tbsp. chana dal (yellow split peas), rinsed until water runs clear ¼ cup canola oil 1 tsp. black mustard seeds ¼ tsp. ground turmeric 12 fresh or frozen curry leaves 4 cloves garlic, thinly sliced 4 small green Thai chiles or 2 serranos, roughly chopped ¼ tsp. asafoetida (sien *****nota onder) ¼ cup fresh lime juice. salt, to taste INSTRUCTIONS Bring 6 cups water to a boil in a 4–L saucepan. Add rice; cook, stirring occasionally, until rice is tender, 10–12 minutes. Meanwhile, combine dal and 1 cup water in a bowl; let sit 30 minutes, then drain. Drain rice and transfer to a bowl. Add oil to pan; heat over medium-high. Cook mustard seeds until they pop, 1–2 minutes. Add reserved dal; cook until reddish-brown, 5–7 minutes. Add turmeric, curry leaves, garlic, and chiles; cook until garlic is golden, 2–3 minutes. Add asafoetida; stir into rice with lime juice and salt. **** (Asafoetida can be substituted with 2 cloves of garlic, minced and sautéed )****. Bron: Saveur
Posted on: Fri, 22 Aug 2014 23:21:59 +0000
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