Sorry for not posting for more than a week. Kids have a 10 day Easter vacation in Spain (Semana Santa) and with two toddlers at home, all you have time for are playing, tidying up toys, and of course mediating fights. I’ve been cooking alright, but just didn’t find time to sit down and write a post.
This recipe is one of my go to quick and easy recipes. You can serve it as a side to any of your main proteins, or do as I do on a lazy day: serve it as the main course with roasted veggies and patatas fritas.
Ingredients: (serves 4)
Cooked basmati rice (or any long-grain white rice) – 2 cups
Fresh lemon juice – from 1 lemon
Fresh ginger minced – 1 teaspoon
Green chili minced – 1
Vegetable oil – 1 tablespoon
Dry roasted peanuts – 1/4 cup (optional)
Turmeric powder – 1/4 teaspoon
Salt to taste
Fresh cilantro for garnish
(Optional- for tempering)
Mustard seeds – 1/2 teaspoon
Split black lentils – 1/2 teaspoon
Bengal gram (channa dal) – 1/2 teaspoon
1. Heat oil in a pan
2. If you are tempering, add mustard seeds, and once they sputter, add the lentils and roast till golden brown.
3. Add the ginger, and green chili, and saute for 30 seconds. Take care you don’t burn the ginger.
4. Add the turmeric, and take off the heat.
5. Add cooked rice, salt and lemon juice.
6. Mix in the peanuts, and garnish with cilantro.
1. Works great with left over rice.
2. You can use roasted cashew nuts instead of the peanuts. Tastes even better.
3. Add half of the lemon juice first, mix well, taste and add more if needed. You don’t know how tart the lemon is!
4. If you don’t have turmeric, then use the zest of a lemon. But I would advice you to get turmeric, it lasts forever in the pantry.