Lemon flavoured spicy rice
In a large saucepan bring 4 cups of water to a boil. Stir in rice and turmeric. Cover partially and boil rapidly for 12 minutes until rice is cooked. Squeeze a grain of rice between your fingers to check if it is soft. Drain in a colander and spread on a plate to cool. Drizzle 2 teaspoons oil over the rice and gently break lumps with your fingers.
Meanwhile, in a small saucepan, heat 2 teaspoons oil and mustard seeds over a medium high heat. When mustard seeds begin to pop, reduce heat and fry curry leaves. Add dhal, fry until it starts to turn red. Add onion, garlic and green chillies, saute until onion is soft. Remove from heat.
Add coconut, coriander leaves, salt and lemon juice. Mix well.
Pour this mixture on the cooked rice. Add nuts and mix well making sure rice is uniformly coated. Serve at room temperature.
Serve with a vegetable/salad and yoghurt dish
If lemon rice looks a little bit dry, drizzle 1-2 teaspoons of warm oil and mix well, preferably with hands.
Frozen grated fresh coconut is available in Indian shops.
Per serve: energy 1499 kJ (358 cal); protein 10 g; fat 18 g; saturated fat 5 g; cholesterol 0 mg; carbohydrate 35 g; fibre 9 g; calcium 50 mg; iron 2.1 mg; sodium 629 mg
1 cup basmati rice, washed
½ teaspoon ground turmeric
2 teaspoons peanut oil or extra virgin olive oil + 2 teaspoons
1 teaspoon black mustard seeds
8-10 curry leaves (optional)
2 teaspoons channa dhal (split chickpeas)
1 small (100g) onion finely chopped
2 cloves garlic, crushed
1-2 green chillies, finely chopped
2 tablespoons grated fresh or 1 tablespoon desiccated coconut
¼ cup chopped coriander leaves
½ teaspoon salt
1-2 tablespoons lemon juice
¼ cup (30g) peanuts or cashew nuts, roasted