Tastes just as good as it look,
subtle flavours that leave you wanting more.
  Lemon Rice
  400g Basmati rice,
  washed and soak for at least 30 minutes
  5 tbls Lemon jucie
  2 tsp Black mustard seeds
  2 tsp Urad dhal (White split lentils)
  2 tsp Channa dhal (Dry split chickpeas)
  2 Dried red chillies
  ½ tsp turmeric
    100g Roasted peanuts
    10 Curry leaves
    1 tbls Grated coconut
    1 tsp Salt
    2 tbls Oil
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    A pinch of asafoetida (optional)
    1 tbls Chopped fresh coriander
Bring a large pan of salted water to the boil, drain the rice and add to the pan.
  Bring the pan back up to the boil, and then reduce the heat to a rapid
simmer or medium boil.
Cook the rice for about 10 minutes, stirring occasionally.
You can check if the rice is cooked by scooping out some grains and eating them.
It should be al dente, if not then cook the rice for a few more minutes.
Once the rice is cooked, drain and place it back in the pan. Cover and set aside.
Next heat the oil in a deep frying pan, wok or Karahi.
Add the asafoetida, chillies, urad dhal, and channa dhal.
Cook this for 2 minutes or until the dhals have turn a golden brown colour.
Then add the peanuts and mustard seeds.
When the mustard seeds start to pop, add the curry leaves and fry for 10 secs.
Add the turmeric and mix everything well.
Now gently add the rice using a spatula, add the lemon juice and stir everything together.
Take care when mixing everything so that you do not break the long grains of rice.
Once mixed, cover and rest the dish for 2 minutes so that the flavours are absorbed into the rice.
Garnish with the coconut and coriander.