Lemon rice

Don’t worry too much if you don’t have all the seasoning ingredients. Nuts, ginger, turmeric and lemon
juice will make the rice will be tasty.
Ingredients
220g/1 cup long grain rice
40g. ghee (clarifi ed butter)
20 grams cashew nuts
20 grams peanuts
1 green or red chilli, cut into pieces
½ inch cube of fresh ginger, chopped small
1 teasp. black mustard seed
1 teasp. channa dahl (split chick peas)
1 teasp. urad dahl (split black gram)
a few curry leaves
½ teasp. turmeric
Juice of 1 lemon (1½ limes is even better0
Salt to taste

Method:

To cook the rice, put two cups of water in a large, heavy pan, bring to the boil, add the rice, cover tightly,
then turn the heat down as low as possible. Leave undisturbed until the water is absorbed and the rice
cooked and fl uffy. This will take about 15 minutes, depending on the kind of rice.
Quaker activity appeal 2006
Split the peanuts and cashew nuts into biggish pieces and fry them until golden brown in a large
saucepan or wok (a frying pan isn’t deep enough). Remove the nuts with a slotted spoon and set aside.
In the ghee that is left fry the ginger and chilli, remove these and keep with the nuts, then fry the mustard
seed, channa and urad dahls until they begin to change colour and fi nally the curry leaves. Remove from
the pan as soon as cooked, so that they do not burn. You should have a little bit of ghee left, but if it has
all been absorbed you may need to add about another tablespoonful to the pan.
When the rice has cooled enough to handle, break it up. Warm the leftover ghee in the pan, put in the
turmeric then add the rice, one handful at a time, mixing well between each addition. Add salt and all the
fried ingredients and fi nally add the lemon juice. Make sure the juice and all the ingredients are well mixed
before serving.
Here is another rice dish.