Cooking Lemon Rice at Madras Woodlands Restaurant

Chef Nathan at South Indian Restaurant demonstrates how to make lemon rice. In this quick preparation, pre-cooked basmati rice is combined with lemon, a variety of spices and seasonings; cashews and lentils add crunch for a nice contrast in texture.

This dish can be served on its own or as an accompaniment, especially to any kind of curry. At Madras Woodlands it is presented with vegetable yogurt, pickled lemon sauce and flat bread.

Most of the ingredients in this recipe can be found in the local supermarkets; the more exotic items such as curry leaves are available at Indian specialty stores.

Lemon Rice

 2 servings:  

-          2 teaspoons vegetable oil

-          1 teaspoon mustard seed

-          2 teaspoons urad dal/ white lentils

-          2 teaspoons channa dal/yellow split lentils

-          2 teaspoons cashews

-          4 curry leaves

-          2 dried red chilies

-          2 teaspoon green peas

-          2 teaspoon cilantro

-          4 teaspoon lemon juice

-          1 teaspoons salt

-          1 cup cooked basmati rice

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