lemon rice

lemon rice

15th October 2016

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A delicious recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Programme. 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 raita.

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Beautiful India

Mallige – Jasmine flower, Mysore 

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Lemon Rice (Chitraanna)

Serves 3 – 4

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.  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.

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

1 -2 Tbsp 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

1.  In a saucepan, wash the rice until the water runs clear, drain and pour in water, bring to boil, 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.

2.  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, halve the cashews. Set aside.

prepare the voggarne

3.  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 channa dal is golden in colour. Add the curry leaves, asafoetida and turmeric powder – continue to fry for a few seconds.  

4.  Stir in the grated carrot, ginger, coconut, salt, jaggery and lemon juice – cook for 6 minutes, until all ingredients have combined and the carrot is soft. Turn off the heat.

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5.  Add the cooled rice and coriander and using the right palm of the hand, gently combine, 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 or accompanied with a vegetable palya.

variation

  • replace the carrot with finely chopped red pepper and cabbage.

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Goodness shared by Stacey

lemon rice with sprouted mung beans & grated carrot

28th April 2010

Another week into Anna’s and my food exchange.  She made for us this week: steamed green beans, Japanese rice, steamed homemade tofu and oven-baked Julienne sweet potatoes and potatoes, all with this sweet tamari sauce.

My meal for them was a simple yellow dal and this Indian lemon rice.  My husband’s favourite. I love it served with an avocado and yoghurt sauce.  They seem to be made for each other.  I have also made this with quinoa, instead of brown rice, which makes it a light summer dish.

One of my favourite things in the kitchen at the moment is the zesting of a lemon.  Its citrus sharpness adds a dimension to so many foods. I have started adding it to everything from desserts to salads, tahini, and all garnishing. The lemon zest works beautifully in this lemon rice.  It is a simple, quick way to add freshness to your cooking.  Use the finest holes on your grater and only use the yellow part of the skin.  The white pith tends to taste very bitter.  Grate your zest as close as possible to the time that you are going to use it, as it will dry out fairly quickly.

lemon rice

Serves 3 – 4

ingredients 

1 cup brown basmati rice (preferably rinsed & soaked overnight)

2½ cups water

cup peanut/coconut oil

½ tsp mustard seeds

1 heaped tsp cumin seeds

1 Tbsp freshly grated ginger

15 fresh curry leaves

1 whole green chilli

½ tsp turmeric powder

tsp asafoetida powder

¼ cup roughly chopped cashews

1 cup mung bean sprouts (see easy sprouting recipe)

2 medium carrots, grated

1 medium bell pepper, finely chopped

¼ cup dried coconut

freshly chopped coriander

juice of 1 lemon

zest of a lemon

1 tsp fine rock salt

preparation 

1.  Bring the rice and water to a boil, then reduce heat to maintain a rapid simmer for 8 -10 mins, turn down the heat, cover and simmer until the water has evaporated. Optional to add three cardamom pods for extra flavour.

2.  In a skillet, heat ghee, add mustard seeds; when seeds splatter and pop, reduce heat, add cumin seeds, ginger, curry leaves, chilli, turmeric, asafoetida and cashews – fry until the cashews are golden brown.

3.  Add the bell pepper, allow to soften, then add the sprouted mung beans and grated carrot, stirring – cook for 1 minute to retain the crunchiness of the sprouts.

4.  Turn off heat, stir in the cooked rice, coconut, fresh coriander and lemon juice (until preferred taste), lemon zest, salt and pepper.

Serve with a drizzling of melted ghee and a generous dollop of yoghurt & avocado sauce.

Goodness shared from Stacey

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