LEMON RICE WITH DALS

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This recipe is a lot more simpler to make than first meets the eye. If you prefer a richer variation, then you can add some cubes of butter directly to the rice after it's cooked, for a more flavorsome taste.

Provided by eatrealfood

Categories     Curries

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 cups basmati rice
1/4 cup masoor dal
1/4 cup channa dal
1 medium onion
2 lemons
25 g butter
3/4 teaspoon mustard seeds
3/4 teaspoon cumin seed
1 teaspoon turmeric powder
2 bay leaves
2 -3 cloves
3 -4 cinnamon sticks
4 curry leaves
5 -6 cashew nuts (chopped)
coriander sprig
dried parsley
fresh lemon rind
salt

Steps:

  • Soak masoor and chana dals for a few hours prior to cooking.
  • Boil rice with about 4-5 cups water and salt until grains are soft and firm.
  • Just before draining the rice, add the turmeric powder.
  • Stir to ensure that the color spreads evenly over the rice.
  • Remove from heat and drain.
  • In another pot, add the masoor and chana dals; cover with water and boil until the dals soften.
  • In a separate small saucepan, add butter on low heat until it melts.
  • Add mustard seeds, cumin seeds, bayleaves, cloves, cinammon, curry leaves and cashew nuts.
  • When the seeds begin to splutter, add the onion and allow to heat till onion becomes translucent.
  • Then add the boiled/softened masoor and chana dals along with the turmeric powder.
  • At this point you can peel the lemons and add the lemon rind to the rest of the ingredients.
  • Stir this mixture thoroughly to ensure a nice distribution of the butter flavor.
  • Transfer this mix to the already cooked rice and toss or stir well.
  • Squeeze two fresh lemons to obtain about half a cup of juice, add a tsp of salt to it, and then pour the liquid on the rice concoction, making sure to toss it thoroughly.
  • Garnish by drizzling with dry parsley, coriander and a whole cashew.

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