I love Indian food. Just can’t get enough of it… Brought for you today some Southern India traditional rice, but a little bit adapted to my taste and to what I could find around here.
2 cups of cooked whole-grain basmati rice
Juice of 1 small lime
1 tsp mustard seeds
1 tsp chili flakes
a pinch of asafoetida
½ tsp turmeric powder
1 tbsp roasted cashews, halved or chopped (optional)
¼ cup roasted almonds (optional)
3 tbsp sesame oil (optional)
Hymalayan salt or sea salt, to taste
To roast almonds and cashews: Spread the almonds and cashews out in baking dishes and bake at 180°C for 10 minutes, until you smell a nutty aroma. Remove from oven and sprinkle them with salt.
Cook rice and then pour it in a bowl, cover and set aside too cool.
In a skillet, heat sesame oil and then add the mustard seeds. Roast seeds until brownish. Add chili flakes and fry for another 15 seconds. Then add the almonds/cashews, and stir. Add the asafoetida and turmeric powder. Fry everything over low heat, be careful not to burn.
Turn off the heat and add lemon juice and salt. Stir and immediately pour the mix on the rice. Mix very well. Keep the lemon rice covered for the flavors to blend for 4-5 minutes. Serve as a side dish.
This recipe was adapted from this one: http://www.vegrecipesofindia.com/lemon-rice/