South Indian Lemon Rice
Lee recently went to India, so here's a fantastic rice recipe from his cookery guru Laxmi!
This dish is normally served at room temperature, so can be prepared ahead of time. It serves as a delicious complement to seafood or vegetable dishes.
Bring the rice and water to the boil in a saucepan, cover with a tight-fitting lid and simmer for 13/15 minutes. Do not open the pan during cooking.
While the rice is cooking in a frying pan heat the oil and fry the lentils, nuts and curry leaves gently for 5/7 minutes or until everything is deep golden brown, careful not to burn the spices.
Take the pan off the heat and add the turmeric and leave to sizzle for 30 seconds. Then add the juice of one lemon.
Pour this mixture straight on top of the just cooked rice and replace the lid. Leave to stand for 10/15 minutes.
Remove the lid and carefully toss the rice and spices until well mixed.
Season and garnish with more lemon, the rice should be fairly tangy! We find that lemon rice is best served with the Tomato Goju Curry.