My husband loves this. I got to know this after I learnt some of the Kannada cooking styles. A great rice preparation, southern delight and generally prepared during lot of festivals. Very easy to prepare and known for the tangy taste due to flavor of the lemon juice. It’s also known for the pleasing yellow color that it has.
In his childhood my husband called it as “yellow rice”.
Basmati Rice – 1 cup
Water (for cooking the rice)– 1 ½ cups
Peanuts – ¼ cup
Chana Dal – ¼ cup
Dehusked and spilt Urad dal – 1 teaspoon
Oil – 3 tablespoons
Mustard seeds – ½ teaspoon
Turmeric powder (Haldi) – ¾ teaspoon
Dried Red chillies – 3
Curry leaves – 8-10
Lemon juice – 5 tablespoons
Salt – to taste
- Cook the rice with the water for 2 whistles of a pressure cooker. See to it that each cooked rice grain is separate and not sticky.
- Soak the chana dal in water for half and hour. Drain and keep aside.
- In a thick bottomed pan heat oil and add the mustard seeds. Let it splutter and add the turmeric powder, curry leaves and dried red chilies.
- Add the peanuts and drained chana dal. Fry it on low flame by stirring continuously.
- Add the urad dal and fry until brown in color.
- Now add the cooked rice, lemon juice and salt. Toss the rice gently.
- Heat on low flame for 3- 4 minutes and turn off the gas.
- Serve hot.
You can use normal rice instead of basmati. The only key is that it should not become sticky. Change the water quantity accordingly while cooking.
This is my entry to WYF: Specialty Food