This South Indian rice dish is easy to make and, besides being delicious, also has the added benefit of turmeric, a powerful anti-inflamatory.
2 cups long grain rice, such as Basmati
a few curry leaves
1/4 tsp turmeric powder
1/4 tsp asafoedita (hing)
1/4 tsp whole mustard seed
1/2 cup chana dal
1 tsp frying oil (oil with a high smoke point such as peanut oil)
1 tsp ghee (clarified butter)
1-2 tbsp fresh lime juice
3 green chilies (or to taste), finely chopped
salt to taste
Cook rice per package directions. Rice should be fluffy, not sticky. Add lime juice and ghee to the rice after it is cooked, while it is hot. Mix together with a spoon.
In a pan, heat the oil until quite hot but not smoking. Add mustard seeds first, then chana dal, green chilies, turmeric powder, salt, curry leaves and asafoedita, and fry for a few minutes, stirring well.
Once this mixture is fried, add the rice. Remove from heat and stir until thoroughly combined.
Optionally, you can garnish with some coriander (cilantro) leaves.
To make this vegan, substitute coconut oil for the ghee.
This dish tastes just as good using lemon instead of lime.
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