Lemon Or Lime Rice With Fenugreek (methi)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 teaspoon fenugreek seeds
• 4 dried red chilies, broken into pieces
• 4 tablespoons oil
• 1 teaspoon black mustard seeds
• 1 teaspoon split urad dal
• 1 teaspoon channa dal
• 2 -3 minced serrano chilies
• 1/4 teaspoon hing
• 12 -16 curry leaves
• 1/2 teaspoon turmeric
• 7 -8 cups cooked rice
• salt, as needed
• 1 lemon, juice of
• 2 to 3 limes, juice of
• 1/3-1/2 cup roasted peanuts
• 1/4 cup chopped fresh cilantro

Recipe

• 1 in a frying pan put the fenugreek (methi) seeds and the dried red chilies and stir-fry for 2 minutes over medium heat to toast the seeds and chilies.
• 2 powder in a coffee grinder and set aside.
• 3 in a dutch oven, put the oil, mustard seeds, urad dal, and chana dal.
• 4 heat over high heat until the mustard seeds start to pop.
• 5 add the minced serrano chilies and stir until the chilies have softened and the dals are light brown.
• 6 reduce heat to very low.
• 7 quickly stir in the hing, curry leaves, turmeric, and the powdered fenugreek seeds.
• 8 in batches add the rice and salt as needed, blending well with each addition.
• 9 when everything is thoroughly combined, add the lemon or lime juice and stir until well mixed.
• 10 garnish with the peanuts and the cilantro.