Lemon Rice With Dals Food

LEMON RICE

Steps:

• Combine all ingredients EXCEPT lemonpepper in saucepan.
• Bring to a boil, then reduce heat.
• Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.
• Sprinkle with lemonpepper before serving.

LEMON RICE

Steps:

• In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.

LEMON RICE WITH DALS

Steps:

• Soak masoor and chana dals for a few hours prior to cooking.
• Boil rice with about 4-5 cups water and salt until grains are soft and firm.
• Just before draining the rice, add the turmeric powder.
• Stir to ensure that the color spreads evenly over the rice.
• Remove from heat and drain.
• In another pot, add the masoor and chana dals; cover with water and boil until the dals soften.
• In a separate small saucepan, add butter on low heat until it melts.
• Add mustard seeds, cumin seeds, bayleaves, cloves, cinammon, curry leaves and cashew nuts.
• When the seeds begin to splutter, add the onion and allow to heat till onion becomes translucent.
• Then add the boiled/softened masoor and chana dals along with the turmeric powder.
• At this point you can peel the lemons and add the lemon rind to the rest of the ingredients.
• Stir this mixture thoroughly to ensure a nice distribution of the butter flavor.
• Transfer this mix to the already cooked rice and toss or stir well.
• Squeeze two fresh lemons to obtain about half a cup of juice, add a tsp of salt to it, and then pour the liquid on the rice concoction, making sure to toss it thoroughly.
• Garnish by drizzling with dry parsley, coriander and a whole cashew.