I know using tangy before lime is probably redundant but this sure was a super tangy lunch! We are in the middle of packing and moving houses so we are obviously looking for quick and easy meals. What was even better was that we had left over rice! So there we were cooking lime rice with ingredients that an “Indian” kitchen usually has! Easy, simple, quick & oh did I mention tangy? 🙂 You could use limes or lemons and it would turn out equally good. We like ours very tangy which is why we use limes.
So here is how we made it-
- 2 to 3 cups cooked basmati rice, room temperature (preferably day old)
- 2 to 3 tablespoons sesame oil or canola oil
- ½ teaspoon chopped ginger
- 1 teaspoon mustard seeds
- 2 teaspoons split and skinned Bengal gram (chana dal), soaked (for about 20 minutes) and drained
- 3-4 green chilies, split lengthwise
- 2 dry red chilies
- 7-10 curry leaves
- a pinch of asafoetida / hing
- ½ teaspoon turmeric powder
- ¼ cup peanuts (optional)
- salt to taste
- 4-5 tablespoons lime juice
- In a pan, roast the peanuts until they are brown and crispy and set these aside.
- Then in a large pan on medium heat, heat the oil and add ginger, mustard and chana dal. Allow these to crackle slightly. This should take about 50-60 seconds.
- Add the red chilies, green chilies and curry leaves and roast for 12-15 seconds.
- Next add in the asafoetida and turmeric powder and roast for another 20-25 seconds stirring constantly.
- Then add the peanuts and stir.
- Turn off the heat and add the lime juice along with salt.
- Stir and immediately add the cooked rice and mix well.
- Cover the pan with a lid for the flavors to blend for about 4-5 minutes.
- Serve this with yogurt raita or chutneys of your choice or just have it plain like we did!
That’s how easy and quick this is.