Description
A flavorful rice dish tempered with spices, lentils, nuts, and a tangy lime finish.
Ingredients
Scale
- 2 tablespoons sesame oil (or any other cooking oil)
- ½ teaspoon brown mustard seeds
- 1 teaspoon split and skinned black lentils (white urad dal)
- 1 teaspoon Bengal gram lentils (chana dal)
- 2 green chilies (slit into half)
- 3–4 dry red chilies (stalks removed)
- 10–12 curry leaves
- ½ teaspoon asafetida (hing) (skip for gluten-free)
- ¼ cup peanuts
- 6–8 cashew nuts
- ½ teaspoon turmeric powder
- 2 cups cooked and cooled white rice
- 1 tablespoon freshly squeezed lime juice (or lemon juice)
- 1 teaspoon salt (or to taste)
Instructions
- Heat oil in a pan over medium heat.
- Once the oil is hot, add mustard seeds, urad dal, and chana dal, and saute until the dals are lightly browned, stirring continuously.
- Add green chilies, dry red chiles, curry leaves, and asafetida, and saute for 10-12 seconds.
- Add peanuts and cashew nuts and saute for 40-60 seconds until the nuts are slightly browned, stirring continuously.
- Now add turmeric powder and saute for 10-12 seconds.
- Add rice, lime juice, and salt, and mix well.
- Reduce the heat to low.
- Cook for 2-3 minutes.
- Check for salt and lime juice and add more if required. Serve hot.
Notes
- This dish can be made gluten-free by omitting asafetida.
- Feel free to adjust the level of spiciness by altering the number of green and dry red chilies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg