South Indian Lemon Rice

An inspiring bright and zesty rice dish, light on digestion and good for the soul.

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Ingredients

• 2.5 cups steamed brown basmati rice

• 2 tbsp coconut oil (or ghee)

• 3 tablespoons cashews

• 2 teaspoons mustard seeds

• 1 teaspoon green mung

• 2 dry red chilis

• ½ tsp turmeric powder

• ½ tbsp channa dhal

• 3 tbsp shredded coconut

• 8 curry leaves

• 1.5 tbsp lemon juice

• salt and pepper to taste

• Optional : cilantro leaves to garnish

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1) Cook rice according to package directions. I like to use a rice cooker as it is just easier.

2) Heat oil in pan, add nuts and toast, then add dhals (mung and channa) toast further, add mustard seeds, dried chilis and finally turmeric. pan fry until seeds pop and dhals are golden. (DO NOT BURN)

3) Add turmeric and rice and pan fry until the rice is coated with thermic, add coconut thereafter and lemon juice. Garnish and serve with steamed veggies