Lemon Brown Rice

• 1/4 heaping cup (48 g) split gram (chana dal), picked over and washed (see Notes)
• Juice of 4 small lemons
• 2 teaspoons turmeric powder
• 2 teaspoons coarse sea salt
• 1 heaping teaspoon chutney powder
• 2 tablespoons oil
• 1/2 teaspoon asafetida powder (hing) (see Notes)
• 4 whole dried red chile peppers, broken into pieces
• 10 fresh curry leaves, roughly chopped
• 1 tablespoon black mustard seeds
• 1/2 teaspoon coriander seeds, slightly crushed
• 2-4 green Thai, serrano, or cayenne chiles, sliced lengthwise
• 1 teaspoon peeled grated ginger root
• 1/2 cup water, or as needed
• 6 cups (1.14 kg) cooked brown basmati rice
• 1/4 cup (40 g) unsalted raw peanuts, dry roasted
• 2 tablespoons fresh cilantro, minced

1. Soak the split gram in boiled water while you prep the remaining ingredients.
2. In a bowl, whisk together the lemon juice, turmeric, salt, and chutney powder.
3. Set aside.
4. In a deep, heavy pan, heat the oil over medium-high heat.
5. Add the asafetida, dried red chiles, and curry leaves.
6. Cook, stirring constantly, until the leaves curl slightly, about 1 minute.
7. Add the mustard and coriander seeds.
8. Cook until they pop, about another minute.
9. Add the drained split gram.
10. Cook for about 1 minute, until the lentils are lightly toasted.
11. Add the lemon juice mixture, green chiles, ginger root, and water.
12. Heat to a gentle simmer, about 1 to 2 minutes.
13. Add the rice slowly and mix well.
14. Add the peanuts and cilantro.
15. Serve as a one-pot meal with a side of coconut chutney or soy yogurt raita.

gram, lemons, turmeric powder, salt, chutney powder, oil, asafetida powder, red chile peppers, curry, black mustard seeds, coriander seeds, green thai, ginger root, water, basmati rice, peanuts, fresh cilantro

Taken from www.cookstr.com/recipes/lemon-brown-rice (may not work)