This is a delicious recipe shared by our teacher, Ganapati Aarya, as part of the Jivana Yoga Program. 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 carrot cosamberi, green salad, or cucumber raita.
Beautiful India
Mallige – Jasmine flower, Mysore
Lemon Rice (Chitraanna)
serves 3 – 4
preparation 30 minutes
ingredients
1 cup/200g white basmati rice
2 cups/500ml water
1 large carrot – 150g
2 tsp ginger, grated
½ cup/40g dried unsweetened shredded coconut
1 tsp fine rock salt
1 tsp sugar/jaggery
juice and zest of one lemon juice
¼ cup coriander leaves, chopped
voggarane
¼ cup peanut/melted coconut oil
½ tsp black mustard seeds
2 tsp split channa dal
1 tsp split urad dal
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
prepare the rice
- Bring the rinsed rice to a boil in a saucepan, then reduce the heat to maintain a rapid simmer. Do not cover the pot with a lid, as this allows certain impurities or energetic imbalances to be eliminated. Simmer for 8-10 minutes or until the water has evaporated. Turn off the heat, cover, and set aside to cool.
- While waiting for the rice to cool, grate the carrot—measuring 1 cup—grate the ginger, chop the coriander, cut the chilli into 3-4 pieces, and halve the cashews. Set aside.
prepare the voggarne
- In a skillet over medium heat, add the oil and mustard seeds. When the seeds start to splatter and pop, add the channa and urad dal. Fry for a few seconds, then add the chilli, cashews, and cumin seeds. Fry until the channa dal is golden in colour. Add the curry leaves, asafoetida, and turmeric powder. Continue to fry for a few seconds.
- Stir in the grated carrot, ginger, coconut, salt, jaggery, zest and lemon juice. Cook for 6 minutes, until all the ingredients have combined and the carrot is soft. Turn off the heat.
- Add the cooled rice and coriander and gently combine using the right palm of the hand to ensure the rice is mixed well with the spices. Taste and adjust the seasonings, adding salt, sugar/jaggery or lemon. Serve immediately.
Lemon rice can be served with raita, plain yoghurt, and cosamberi.
tips
- Channa and urad dāl can be purchased at your local Indian store. When briefly fried in the oil, they add a lovely crunch to the dish.
- Fresh curry leaves, stored in the freezer, keep their flavour for up to 6 months. They have wonderful medicinal qualities.
- Use heaped when measurements except stated otherwise.
variation
Replace the carrot with finely chopped green pepper.
Goodness shared by Stacey
