South Indian Lime Rice
A quick South Indian rice dish brightened with lime, curry leaves, peanuts and coconut for a savory, citrusy way to dress up cooked basmati.
Prep 5 min · Cook 8 min · Total 13 min · Makes 2 servings
Ingredients
- 2 cups cooked basmati rice
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoons oil
- 1 teaspoon urad dal, split black lentils
- 10 curry leaves
- 1 green chili, chopped
- 2 tablespoons peanuts
- 2 tablespoons freshly grated coconut
- Juice of 1 lime
- Salt to taste
Directions
Warm the oil or ghee in a skillet over medium heat until it glistens. Add the slit chillis, step back a bit, and stir just until they smell aromatic. Stir in the mustard seeds for a few seconds, until they begin to pop. Working quickly, add the lentils, yellow gram, and roasted peanuts, then cook, stirring, until the lentils are pale golden, about 5 minutes. Add the curry leaves and stir until their aroma blooms, about 30 seconds. Stir in the turmeric powder for a few seconds, then pour in the lime juice. Add a pinch of salt, stir, and take the skillet off the heat. Add the white rice and gently fold everything together so the grains stay whole and the seasonings are evenly mixed. Fold in the sugar. Serve hot with poppadom and Indian pickles.