LIME RICE

By myriamradia

Ingredients

• 2 1/2 Tsp. salt
• 2 cups long-grain rice ( not basmati )
• 2 tsp. Ghee or butter
• 1/3 cup broken cashew pieces
• 1/4 cup vegetable oil
• 1 tsp. mustard seeds
• 2 dried red chilies
• 15 fresh curry leaves
• 2 Tbsp. Channa dhal or yellow split peas
• 2 Tbsp. Urad dhal
• 1/4 tsp. turmeric
• 1/8 tsp. ground asafetida.
• 1 tsp. minced fresh green chili ( serrano or Thai )
• 5 Tbsp. Fresh lime juice.

Preparation

Step 1

This pretty rice dish with lime juice and cashews and crunchy fried dhal goes well with fish and shrimp curries. I suggest using long-grain rice instead of basmati, which has a very distinct aroma that is not appropriate for this dish. Always add the lime juice just before serving so its flavor doesn’t fade.

In a heavy 2-quart pot with a tight-fitting lid bring a scant quart of water and 1 ½ tsp. of the salt to a boil.
Add the rice, return to a boil, and reduce the heat to low. Cover tightly and cook for 25 min.

Meanwhile, in a wide frying pan heat the ghee. Add the cashew pieces and fry until nicely browned.
Remove the cashews to a plate, but leave any ghee behind in the pan.

To the same pan add the oil and turn the heat to medium. Add the mustard seeds and cover. When the seeds have popped, toss in the dried red chilies and curry leaves. After the leaves have crackled for a few seconds add the dhals and fry until they just begin to color. Stir in the turmeric, asafetida, green chili, and the remaining 1 tsp. salt, fry for 1 min. Remove from the heat.

Fluff the cooked rice with a fork. Pour the sauteed seasonings and their oil over the rice and stir to combine thoroughly.

Add the lime juice and stir . Spread the rice on a platter and garnish with the cashews. Serve warm.

Serves 6