yoghurt and avocado sauce

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.

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