LEMON RICE

Ingredients:

1 tablespoon channa dal

2 tablespoons vegetable oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

2 green chili peppers, seeded and minced

2 cups long grain rice (Texmati or basmati)

2 teaspoons salt, divided

3 tablespoons freshly grated coconut or 2 teaspoons dried

unsweetened coconut flakes

2-1/2 tablespoons fresh cilantro leaves, torn

2-3 tablespoons fresh lemon juice

Directions:

Pick over the dal.  Rub in a dry towel to get rid of loose powder. Bring 1 quart of water to a boil while proceeding with directions below.

Heat oil in a non-stick pan over medium heat.  Add the dal, mustard seeds, cumin seeds, turmeric powder, chiles and rice.  Stir until all the grains of rice are covered with the mixture.  Continue to stir-fry for another 5 minutes over low heat.  Add 1 teaspoon salt.

Add boiling water, reduce heat to simmer, cover and cook for 15 minutes.  Turn off the heat and let the rice stand for 10 minutes.

Gently stir remaining salt, the coconut, 1/2 of the cilantro and lemon juice.  Place rice in a serving dish and garnish with remaining cilantro.

Yield: 4-6 servings


This recipe is adapted from one taught by Asian cooking specialist Ruth Law.