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Lime Rice 

A very popular dish in the South of India. This one can be made without the peanuts. It is usually served at room temperature. It is a favorite among South Indian get-togethers. Works well with lunches, dinners, or even a heavy brunch.

2  cups cooked rice ( Use Basmati or Jasmine Rice )
2 Tablespoons oil
2 whole Red  Chilies
1/2 teaspoon Black Mustard seeds
6-8 Curry leaves
1 teaspoon Channa daal
1 teaspoon Udad Daal
3/4th teaspoon Turmeric Powder
1 Tablespoon dry roasted Peanuts
Juice of 1 Lime ( not lemon) 
Salt to Taste 
A pinch of Asafoetida
 

Cook rice in the normal way. Cool. 

Tip: It is also a great way to use left over rice. 

Heat oil in a pot. Add asafoetida, black mustard seeds, curry leaves , chana daal, urad daal and red chilies. Once the black mustard seeds start to sputter and the daals are slightly light brown add the peanuts, lemon juice, salt and turmeric powder. Finally, add boiled rice and mix it well. Serve at room temperature.

Tip : Lemons tend to be sweeter and don't' give the recipe the sourness it needs.

 

 

 

 

 

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