A delicious recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Diploma. Lemon rice is a simple and tasty dish, it is easily digested and suitable for all constitutions. It can be used daily and throughout all seasons. Serve with a simple vegetable palya, green salad or with a cucumber raytha.
Mallige – Jasmine flower, Mysore
Lemon Rice (Chitraanna)
Serves 3 – 4
Split bengal gram & urad dāl can be purchased at your local Indian store, when briefly fried in the oil they add a lovely crunch to the dish. The fresh curry leaves when stored in the freezer keep their flavour up to 6 months – they have wonderful medicinal qualities.
Use heaped when measurements except stated otherwise.
1 cup white rice
3 cups water
¼ cup peanut/melted coconut oil
½ tsp black mustard seeds
2 tsp split bengal gram (channa dal)
1 tsp split urad dal (black gram)
1 medium, mild dried red chilli
10 raw cashew nuts
1 tsp cumin seeds
10 fresh curry leaves
⅛ tsp asafoetida powder (hingu)
⅛ tsp turmeric powder
1 medium carrot (1 cup grated)
2 tsp grated ginger
½ cup dried unsweetened shredded coconut
1 tsp rock salt
1 tsp sugar / jaggery
1 -2 Tblsp lemon juice
¼ cup chopped coriander leaves
to prepare the rice:
In a heavy based saucepan, wash the rice in several changes of water until the water runs off clear then drain. Pour in the water and bring to boil over a medium – high heat, then reduce the heat to maintain a simmer rapid. Do not cover the pot with a lid, the this allows certain impurities or energetic imbalances to be eliminated. Simmer for 8-10 minutes, or until water has almost completely evaporated. Turn off the heat, cover and set aside to cool.
While waiting for the rice to cool, halve the cashews, grate the ginger and cut the chilli into 3-4 pieces. Using a box grater, grate the carrot – 1 measuring cup. Rinse and chop the fresh coriander. Set aside.
to prepare the lemon rice:
In a skillet over medium heat, add the oil and mustard seeds; When the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the bengal gram, urad dal, and fry for a few seconds, Then add the chilli, cashews, and cumin seeds. Fry until bengal gram is golden in colour (depending on the skillet / pot you are using, you may need to lower the heat while frying). Add the curry leaves, asafoetida and turmeric powder, and to continue to fry for a few seconds.
Stir in the grated carrot, ginger, coconut, salt, jaggery and lemon juice, cook for approximately 6 minutes, until all ingredients have combined and the carrot is soft. Turn off the heat.
Add the cooked rice (make sure it has cooled first) and combine the rice with the grated carrot & spices. Stir in the fresh coriander. Using the right palm of the hand, gently combine, to ensure the rice is mixed well with the spices.
Goodness shared by Stacey