Lemon Rice -Pulihora

Name: Lemon Rice -Pulihora
Ingredients: For the rice; 1 cup short grained rice (such as the Indian Ponni rice); 3 cups water; 1 teaspoon salt; For the tempering and garnish; 2 tablespoons oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1/8 teaspoon asafetida; 1 teaspoon yellow split lentils (called chana dal); 10-12 curry leaves (sold in Indian grocery stores); 2 teaspoons fresly grated ginger; 4 dry red chilies; 3/4 cup dry roasted peanuts; 2 lemons, halved and seeded; 2 green serrano chilies, minced; 1 tablespoon finely chopped cilantro; 1 tablespoon finely chopped basil

18 ingredients

8 steps

Ingredients

For the rice
1 cup short grained rice (such as the Indian Ponni rice)
3 cups water
1 teaspoon salt
For the tempering and garnish
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/8 teaspoon asafetida
1 teaspoon yellow split lentils (called chana dal)
10-12 curry leaves (sold in Indian grocery stores)
2 teaspoons fresly grated ginger
4 dry red chilies
3/4 cup dry roasted peanuts
2 lemons, halved and seeded
2 green serrano chilies, minced
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped basil

Directions

1

Cook the rice in the water and salt for about 15 minutes after the water reaches a simmer, drain and rinse thoroughly and set out to cool.
2

Heat the oil and add the mustard seeds, cumin seeds, asafetida and wait till the mustard seeds begin to crackle, this should take about 20 seconds.
3

Add in the split lentils and cook for about a minute, to let the lentils turn a nutty brown color.
4

Add in the curry leaves, ginger and dry roasted peanuts and cook lightly for about 1minutes.
5

Add in the red chilies.
6

Mix in the rice and the turmeric and mix well.
7

Squeeze in the lemon juice and stir in the green chilies, cilantro and basil and gently mix and turn off the heat.
8

Cover and let the rice rest for about 15-30 minutes before serving.