Yours truly is home sick. I hate being sick. I hate when I know that I’m getting sick and finally have to tell myself that I should stay home. That’s exactly what happened this morning.
A lot has happened since my last post! We bought a new bed and as I sit in it right now all comfy and cozy, I thought maybe I should play catch up and share a recipe I made weeks go! It’s an Indian lemon rice recipe. It so very much reminds me of my mom and quick dinners she would make for my sister and me when my dad was out of town, or if we were just home for lunch on the weekend.
Puhilora translates to “sour rice” but it’s not really sour. It can be made in a lemon or tamarind variety. The lemon just happens to be my sister and my favorite kind. It’s very easy to make, too!
- 3 cups of Basmati rice – cooked and set aside
- ½ tablespoon olive oil
- ½ tablespoon sesame oil
- 1 teaspoon mustard seed
- 1 teaspoon channa dal
- 1 teaspoon asofetida (hing) powder
- 2 green chilies finely minced
- ¼ diced red onion
- ½ tablespoon turmeric powder
- 8-10 fresh curry leaves
- 2 whole lemons, juiced
- S&P to taste
- 2 tablespoon peanuts
- Optional ingredient: dried red chilies
- Start by cooking the rice (3 cups rice, 2 cups water) and set aside. Don’t use too much water because you want the rice kernels to separate easily and not be mushy. I use a rice cooker, but you can cook on the stove according to instructions on the package. I also use Basmati rice, which is traditionally used for Indian cooking. Once the rice is cooked, fluff and set aside.
- In a large deep skillet or pan, heat the olive oil and add the mustard seed, channa dal, hing powder and green chilies. Cook over medium flame or heat until you start to hear the mustard seeds sputter and pop.
- Next add the onion and turmeric and stir to combine all the flavors.
- Add the rice and coat well with the oil mixture.
- Add the sesame oil and stir well.
- Give the rice a taste and add salt and pepper according to your tastes.
- Add in the curry leaves, and lemon juice, then cover and let cook/steam for 5 minutes.
- In a separate, small dry pan, add the peanuts and toast.
- Transfer the rice to a bowl and top with peanuts.
- Serve it up with some yogurt, chutney or mango pickle and enjoy!
It’s so incredibly good and you can change it up how ever you want and adjust the spices!
We enjoyed ours with mango pickle and it was the perfect dinner, but could easily be a lunch or side dish to your Indian meal. Enjoy!
What are your favorite Indian dishes to prepare at home?