StaceyUK
Gold Member
This goes with the Chicken Curry recipe I posted. Courtesy of my neighbour!
Indian Rice
Serves 4
1.5 syns per serving on Green or EE
300g dry weight basmati rice
1 tbsp black mustard seeds
1 tbsp urid dahl (these little white lentils)
1 tbsp channa dahl (yellow split peas), soaked for an hour or so and patted dry
1 thin green chilli, cut into 5 pieces
handful of fresh curry leaves, washed and patted dry
1 tsp turmeric
1/2 tsp hing (asafetida) (I spotted this made by Schwartz with the spices in Sainsburys but you can get cheaper from Indian shop)
juice of 1 lemon
handful of fresh cilantro, chopped
1) Cook the rice for about 10 minutes, drain and set aside to cool.
2) Heat 1tbsp oil in a non stick pan. When hot, add the mustard seeds and lentils. Stir constantly and saute for about 2-3 mins until mustard seeds stop popping and lentils are golden.
3) Add the chilli and the curry leaves and saute for another couple of minutes.
4) Add the hing and the turmeric and saute for a couple of minutes.
5) Stir in the rice. Add some salt to your liking. Add the lemon juice and fresh cilantro before serving.
It is sooo good! I hope I got the quantities right as it was a pinch here and a pinch there.
PS - Indians tend to leave all their spices in the dish and then just push them to one side on the plate. You're not supposed to eat the chilli or the curry leaves (unless you want to, I suppose!) so I remove them before adding the lemon juice and cilantro.
Indian Rice
Serves 4
1.5 syns per serving on Green or EE
300g dry weight basmati rice
1 tbsp black mustard seeds
1 tbsp urid dahl (these little white lentils)
1 tbsp channa dahl (yellow split peas), soaked for an hour or so and patted dry
1 thin green chilli, cut into 5 pieces
handful of fresh curry leaves, washed and patted dry
1 tsp turmeric
1/2 tsp hing (asafetida) (I spotted this made by Schwartz with the spices in Sainsburys but you can get cheaper from Indian shop)
juice of 1 lemon
handful of fresh cilantro, chopped
1) Cook the rice for about 10 minutes, drain and set aside to cool.
2) Heat 1tbsp oil in a non stick pan. When hot, add the mustard seeds and lentils. Stir constantly and saute for about 2-3 mins until mustard seeds stop popping and lentils are golden.
3) Add the chilli and the curry leaves and saute for another couple of minutes.
4) Add the hing and the turmeric and saute for a couple of minutes.
5) Stir in the rice. Add some salt to your liking. Add the lemon juice and fresh cilantro before serving.
It is sooo good! I hope I got the quantities right as it was a pinch here and a pinch there.
PS - Indians tend to leave all their spices in the dish and then just push them to one side on the plate. You're not supposed to eat the chilli or the curry leaves (unless you want to, I suppose!) so I remove them before adding the lemon juice and cilantro.
