This is a light and refreshing dish. And it goes with a host of side dishes – from chicken curry in coconut milk, to a cool cucumber raita – to deal with a hot day. Serve with some appalam, and you will have a great meal. And no, Sam and Sid, lemon juice is not a bright yellow in colour. You have to add a bit of turmeric powder to give it the characteristic yellow! The addition of raisins to the dish gives it the sweet-sour punch that is so-o-o delicious!
- Cooked rice – 4 cups
- Lemon juice – 100 ml. (I prefer fresh lemon juice)
- Black mustard seeds – 1/ tsp.
- Chana dal – 2 tsp.
- Turmeric powder – 1/4 tsp.
- Peanuts (unsalted, and with the skin on) – 2 tbsp.
- Raisins – 2 tbsp.
- Chopped ginger – 1 tbsp.
- Green chillies – 2 (deseed and chop)
- Curry leaves – 2 sprigs(chopped)
- Asafoetida powder – 1/4 tsp.
- Oil – 2 tbsp.
- Chopped coriander leaves – 1 tbsp.
- Salt to taste
- Cool down the rice, adding 1 tbsp. of vegetable oil and salt, gently mixing it all together.
- Take 1 tbsp. oil in a big, wide pan or wok. Sauté the peanuts till they are golden brown. Remove from heat, and keep aside.
- Add the raisins to same oil and sauté till they are plump. Remove from heat, and keep aside.
- In the same pan, add the mustard seeds and once they have finished spluttering, add the chana dal.
- Add in this order : asafoetida powder, turmeric powder, green chillies, chopped ginger and chopped curry leaves.
- Now add the rice (with the salt and oil in it). Mix everything together on a low heat. Turn off the heat, and add the lemon juice.
- Now add the coriander leaves, if using.
This is a great dish to take with you while travelling, as it is dry and doesn’t spoil easily.