Chitranna Lemon Rice with Peanuts and Curry Leaves

What you need

• 300 g (1 1/2 cups) basmati rice
• 1 1/2 tsp salt, divided
• 3 tbsp sesame oil, or any neutral oil, divided
• 50 g (1/3 cup) raw peanuts
• 1 tsp mustard seeds
• 1 tsp urad dal, split and skinned
• 2 dried red chilies, broken in half
• 2 green chilies, slit lengthwise
• 12 leaves curry leaves
• 1 pinch asafoetida
• 1/2 tsp ground turmeric
• 3 tbsp lemon juice, freshly squeezed, from 1-2 lemons
• 1 handful fresh coriander, chopped, for garnish

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of water until the water runs nearly clear. Soak it for 20 min, then drain well.

2. 2

   Put the rice in a pot with 450 ml (2 cups) of water and 1/2 tsp of the salt. Bring to a boil, cover, and cook on the lowest heat until the water is absorbed and the grains are tender, 12-15 min.

3. 3

   Spread the rice on a large plate or tray and fluff it with a fork. Let it cool until just warm, about 15 min. Grains that are dry on the surface stay separate when mixed.

4. 4

   Heat 1 tbsp of the sesame oil in a small pan over medium heat. Fry the peanuts until golden and crunchy, 2-3 min, then lift them out and set aside.

5. 5

   Add the remaining sesame oil to the same pan and lower the heat. Add the mustard seeds and wait until they crackle and pop.

6. 6

   Add the urad dal and fry until it turns golden, about 30 seconds. Keep the heat low so it does not scorch.

7. 7

   Add the red chilies, green chilies and curry leaves. Fry for a few seconds, until the chilies darken and the leaves turn crisp.

8. 8

   Take the pan off the heat. Stir in the asafoetida and turmeric.

9. 9

   Pour the hot tempering over the rice and add the peanuts, lemon juice and the remaining 1 tsp of salt. Fold gently with a fork so the grains do not break.

10. 10

    Cover and leave for 5 min so the rice absorbs the flavors. Taste and add more salt or lemon juice if needed.

11. 11

    Scatter the coriander over the top. Serve warm or at room temperature.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.