Piquant lime rice

Yield: 4 Servings

Measure Ingredient
1 cup Basmati or other long-grained rice
½ teaspoon Ground turmeric
1 teaspoon Funugreek seeds
1 tablespoon Split urad dal
⅓ cup Fresh lime juice
10 Fresh curry leaves (optional)
½ teaspoon Black mustard seeds
2 Dried chilis
1 teaspoon Split mung dal
2 tablespoons Chopped fresh coriander leaves (cilantro)


Date: Fri, 24 May 1996 21:22:29 -0400 From: cpa@...

Sort, wash and soak the rice (cover with water by at least 1 inch and soak for 20 minutes. Drain, saving the water to cook the rice). Bring 2 c water t boil in a 2-qt nonstick pan. Stir in the rice and turmeric. Cover w/a tight lid. Reduce heat to very low and simmer gently 20-25 mins. or until water fully absorbed and the rice is fluffy. Set aside, covered.

In a nonstick skillet, roast fenugreek seeds and urad dal until dal is golden brown. Remove from heat and let cool. In a spice grinder or mini food processor, grind to a powder. Combine powdered mixture with the lime juice. Set aside.

Heat skillet over med. heat. Add curry leaves, if desired, mustard seeds, chilies and mung dal to the pan. Cook until mustard seeds begin to crackle and the mung dal is golden brown. Remove from heat. Gently stir in the powdered seasoning mixture into the rice. Just before serving, stir in the mustard seeds/mung dal mixture. Garnish w/chopped coriander leaves. Serve hot. 4 servings. --Colene

Nutrition info (NOT corrected for adaptation): 240 calories per serving (please correct if you know how), 6 G protein, 4 G fat (Subtract fat in 1 T. canola oil and 2 T cashew nuts), 44 G carbohydrate, 6 mg Sodium, 0 mg cholesterol.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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