Tangy Lemon Rice with Peanuts

From: samurai jen

On Nov 20, 2007

Easy to make and very tasty. My favourite Indian restaurant in Glasgow, the Dakhin, makes a lemon rice a lot like this and I've wished I knew how to make it for ages. The only peanuts in the shop at the station on my way home were salted (not very healthy), so I was forced to use bashed up cashew nuts, but they worked out very nice. Next time I'll try it with peanuts though. I had it with #63075 spicy dahl and the excellent spicy roast squash from Jamie Oliver's first book (Naked Chef).

From: Daydream

On Apr 6, 2005

I have made this many times and have just realised I never reviewed it! Well, it is high on my list of favorite rice dishes and I just love anything which has a tantalising taste of yummy, nutty, urad dal. Thanks for posting Anu.

From: Charishma Ramchandani

On Nov 23, 2002

If I were to die tonight and God were to ask me, "My Child, what is the last and most special dish you would like to eat before I take you to my abode, say sweetie...". You know what I'd say - Anu's Tangy Lemon rice with peanuts! This is absolutely delicious! I made this for lunch this afternoon for myself and while I was eating it, I wanted to go run into the kitchen and make another serving of this. Guess what- I did do that after I had my meal! But, I've saved it for my dad whose travelled to Dubai today, and when he comes home, I'm going to heat this a bit in my oven, and serve it to dad. He'll love it, I can GUARANTEE it, already The only ingredient I omitted was the asafoetida powder and I didn't miss it at all. Next time, I will for sure leave out the split black gram as it was not cooked - it kept cracking in between my teeth while I was eating the rice. I enjoyed this rice with chilled plain yogurt, but I plan to make your coconut-lentil chutney soon and that day I'll be in love with my lunch when I have this rice with that chutney

From: Sackville

On Jul 14, 2002

I was thrilled to find this recipe, since it reminds me of rice I used to buy from an Indian woman at our local farmer's market in Canada. Careful when cooking the mustard seeds, because they tend to want to fly everywhere! The spices were mostly in the right proportions for my taste, although I think I would add a touch less lemon juice next time. I should add as well that while I posted a photo of this recipe, it is much more of a stunning yellow colour than the snapshot shows - beautiful!