This South Indian dish goes well with seafood and vegetables. Curry leaves are used frequently in this part of India. When you find a fresh bunch, put them to dry on a towel on top of the boiler, then place them in an airtight jar to use as needed.
Recipe courtesy of Anjum Anand
Total:
45 min
Prep:
40 min
Cook:
5 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Directions

Heat the vegetable oil in a large nonstick frying pan. Add the mustard seeds, fenugreek seeds, chana dal, black gram, and the chiles, and stir-fry until lightly browned. 

Add the peanuts, chiles, curry leaves, ginger, ground turmeric, and salt, to taste, and cook for about 40 seconds. Stir in the lemon juice, and cook for another minute before adding the cooked rice. Stir-fry the ingredients to heat through, being careful not to break up the rice grains too much. 

To serve the rice, divide the mixture between warm serving plates.

Cook's Note

*Can be found in specialty Asian markets

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Baked Brown Rice

Recipe courtesy of Alton Brown

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Roasted Branzino with Lemons

Recipe courtesy of Giada De Laurentiis

Kale-Turkey Rice Bowl

Recipe courtesy of Food Network Kitchen

Arugula Salad with Steak, Shaved Parmesan and Lemon Vinaigrette

Recipe courtesy of Robin Miller

Lemon Scented Rice

Recipe courtesy of Food Network Kitchen

Lemon Rice Pudding

Recipe courtesy of Ree Drummond

Lemon Parsley Rice

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.