Description
Bright, fresh flavors make this lemon dill rice a perfect summer side. Cashews add a delightful crunch.
Ingredients
Scale
- 2 cups (473 ml) basmati rice
- 2/3 teaspoon turmeric powder
- 1 bunch dill
- 1/2 cups (118 ml) cashew
- 1/2 onion
- 3 tablespoons (44 ml) vegetable oil
- pinch hing asafetida
- 1 teaspoon black mustard seeds
- 1/2 teaspoon urad dal
- 1/2 teaspoon chana dal
- 1 dried red chili
- 5 curry leaves
- 1 tablespoon (15 ml) vangi baath powder
- juice of half a lemon
- Salt
Instructions
- Mix turmeric with rice and water and cook.
- In a small pan under low heat, add 1 teaspoon of oil and the cashews. Fry for a few minutes, until they start to brown and you can smell them roasting. Set aside in a bowl.
- In a non-stick pan, over medium heat, heat oil. Add asafetida, black mustard seeds, urad dal, and chana dal; shake the pan. When the mustard seeds pop and the dals brown, add the dried red chili. Reduce heat to low and add curry leaves (the oil will spurt). Coat the chili and leaves with oil.
- Add the onion and dill; cook for 20 minutes, until the onion is fried and the dill is cooked down. Add vangi baath powder; mix well. Cook for 2 minutes.
- Add the yellow rice and salt to taste; mix well. Mix in the cashews (save some for garnish). Squeeze lemon juice on top and mix. Garnish with the remaining cashews.
- Serve hot or at room temperature.
Notes
- Toasting the cashews beforehand enhances their flavor and creates a delightful crunch. Try toasting them in a dry pan until lightly browned.
- For a richer flavor, use homemade vegetable broth instead of water to cook the rice.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 3
- Protein: 7