Lemon Pulihora - Indian Lemon Rice

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Lemon Pulihora - Indian Lemon Rice

 

1/4 cup channa dal

4 cups cooked basmati rice, warm

2 1/2 tsp. salt

4 tsp. olive oil

1/4 cup coarsely chopped cashews

1/2 tsp. turmeric

1 Tbs. mustard seeds

1/4 tsp. cumin

2 dried red chiles, such as Thai chiles

1/4 cup fresh green chiles (Anaheim or jalapeño), seeded and finely chopped

3 dried curry leaves or 6 fresh curry leaves

1/3 to 1/2 cup lemon juice

Fresh cilantro, for garnish

 

 

 

 

 

Place channa dal in small bowl; cover with hot water, and let sit 40 minutes.

Drain, and set aside.

Meanwhile, fluff cooked rice with fork, and transfer to large bowl. Add salt,

and mix well.

Warm 2 1/2 tsp. oil in nonstick skillet over medium-high heat. Add cashews, and

cook 5 to 7 minutes, until brown and fragrant. Remove cashews using slotted

spoon, and add to rice. Add drained channa dal to same skillet, and cook 5 to 7

minutes, until crisp and lightly browned. Stir in turmeric; add mixture to bowl

with rice, and stir to blend.

Warm remaining 1 1/2 tsp. oil in same skillet over medium heat. Add mustard

seeds; cook 30 seconds, or until seeds pop. Add cumin, chiles and curry leaves;

cook, stirring, 1 minute. Remove from heat, and add lemon juice. Stir spice

mixture into rice. Taste, and add more salt and lemon juice if desired. Let rice

sit for 2 hours so flavors meld. Reheat, or serve at room temperature, and

garnish with cilantro, if desired.

 

Serves 6

 

Source: Vegetarian Times Issue: April 1, 2006, p.10

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per SERVING: Calories: 243, Protein: 6g, Total fat: 6g,

Carbs: 40g, Cholesterol: mg, Sodium: 973mg, Fiber: 2g, Sugars: 1g

 

Rami Rao of Pittsburgh serves this fragrant pilaf with Indian curries and

Mexican dishes. We added green chiles for more punch. Channa dal (yellow split

peas) and curry leaves are sold at Indian markets.

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