Indian Lemon Rice

• 1 cup Long Grained Rice
• 2 cups (scant) Water, Plus More For Washing Rice
• 1/4 teaspoons Turmeric
• Salt To Taste
• 2 teaspoons Olive Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 1 teaspoon Urad Dal
• 2 whole Green Chilis, Finely Chopped
• 1 piece Ginger (1 Inch Long) Peeled And Finely Chopped
• 1/4 cups Raw Peanuts
• 2 whole Lemons, Juiced
• 1 Tablespoon Cilantro, Chopped

1. 1. Add rice to a pot, pouring enough water to cover the rice by 2 inches, and let sit for 30-45 minutes. Rinse the rice until water runs clear. Add a little bit less than 2 cups water to the pot and bring to a boil. Add turmeric and salt. Reduce heat and simmer, covered, for 15 minutes or until rice is cooked through. Remove from heat and let sit, covered for 5 minutes.
2. 2. Over medium heat, add olive oil to pan. Add mustard seeds, cumin seeds and urad dal to pan. When mustard seeds start to pop, add green chilies, ginger and peanuts. Cook over medium heat 2-3 minutes, stirring occassionally.
3. 2. Add cooked rice to spice mix and stir to combine. Remove from heat and add lemon juice. Garnish with chopped cilantro.
4. Recipe adapted From Dakshin Vegetarian Cuisine from South India.

rice, water, ubc, salt, olive oil, mustard seeds, cumin seeds, green chilis, ginger, ubc, lemons, cilantro

Taken from tastykitchen.com/recipes/sidedishes/indian-lemon-rice/ (may not work)